Lately I've been craving chocolate pudding. I've a few recipes here but wouldn't mind another one or two. A recipe without eggs, and one that's not too sweet, would be ideal. Here's a recipe I've been using for years:
OLD FASHIONED CHOCOLATE PUDDING
2 cups milk
3 Tbs cornstarch
4 Tbs sugar
1/4 tsp salt
2 Tbs good quality cocoa
1 tsp vanilla
--------------------
Scald 1 1/2 cups of milk in a heavy saucepan (look for tiny bubbles around
the edge). Mix together the cornstarch, sugar, salt and cocoa, add the
remaining 1/2 cup milk, and stir until well blended. Stir in the scalded
milk and blend well. Pour the mixture back into the saucepan and stir
constantly over medium heat until thickened. Let the pudding boil for one
minute while stirring briskly. Remove from heat, pour into a bowl and let
cool for a few minutes. Stir in the vanilla, spoon into serving dishes.
You can eat the pudding warm (you probably -will- taste it while warm) or
cover and refrigerate until ready to serve. A little heavy or whipped cream
over each serving is nice, maybe a little cookie along side . . . I never use
Diamond Crystal Kosher salt and cut the sugar back to 3 Tbs. You can
experiment a little. I often use low fat or 1% milk. There's no need to use
whole milk, but you can. I
Use good quality cocoa and high quality vanilla extract. You can use
vanilla sugar also, which is my favorite way. Take 1/2 a vanilla bean and
slit it vertically and then cut each half into two or three pieces. Add
the pieces to a cup of sugar, cover, and let it sit a few days. The sugar
then becomes flavored by the vanilla. Remove the vanilla pieces and the
sugar is ready to use.
shel
OLD FASHIONED CHOCOLATE PUDDING
2 cups milk
3 Tbs cornstarch
4 Tbs sugar
1/4 tsp salt
2 Tbs good quality cocoa
1 tsp vanilla
--------------------
Scald 1 1/2 cups of milk in a heavy saucepan (look for tiny bubbles around
the edge). Mix together the cornstarch, sugar, salt and cocoa, add the
remaining 1/2 cup milk, and stir until well blended. Stir in the scalded
milk and blend well. Pour the mixture back into the saucepan and stir
constantly over medium heat until thickened. Let the pudding boil for one
minute while stirring briskly. Remove from heat, pour into a bowl and let
cool for a few minutes. Stir in the vanilla, spoon into serving dishes.
You can eat the pudding warm (you probably -will- taste it while warm) or
cover and refrigerate until ready to serve. A little heavy or whipped cream
over each serving is nice, maybe a little cookie along side . . . I never use
Diamond Crystal Kosher salt and cut the sugar back to 3 Tbs. You can
experiment a little. I often use low fat or 1% milk. There's no need to use
whole milk, but you can. I
Use good quality cocoa and high quality vanilla extract. You can use
vanilla sugar also, which is my favorite way. Take 1/2 a vanilla bean and
slit it vertically and then cut each half into two or three pieces. Add
the pieces to a cup of sugar, cover, and let it sit a few days. The sugar
then becomes flavored by the vanilla. Remove the vanilla pieces and the
sugar is ready to use.
shel
