Post by Debbie on Jun 23, 2012 22:25:50 GMT -5
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan.
Bring to a simmer, over medium-high heat.
Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl.
Gradually whisk the hot milk into the egg mixture.
Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups.
Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan.
Bring to a simmer, over medium-high heat.
Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl.
Gradually whisk the hot milk into the egg mixture.
Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.
Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups.
Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.