Recipe by Cooking Light March 1998

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Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended. Stir in chocolate. Bring to a boil over medium heat; cook 7 minutes, stirring constantly. Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly. Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature.

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Nutrition Facts

240 calories; calories from fat 24%; fat 6.4g; saturated fat 3.3g; mono fat 2g; poly fat 0.3g; protein 6.1g; carbohydrates 40.8g; fiber 0.1g; cholesterol 60mg; iron 0.5mg; sodium 78mg; calcium 160mg.
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