Old-Fashioned Chocolate Pudding
One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for us at Christmas—at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 2/3 cup sugar
- 2 cups whole milk
- whipped cream optional
- 2 ounces unsweetened chocolate chopped
- 2 large egg yolks beaten
- Carbohydrate 20.0472680230396 g
- Cholesterol 2534.13656250654 mg
- Fat 67.9072758944012 g
- Fiber 2.63536464336451 g
- Protein 35.7652706996219 g
- Saturated Fat 28.0141821106236 g
- Serving Size 1 1 servings. (275g)
- Sodium 9582.54271969359 mg
- Sugar 17.4119033796751 g
- Trans Fat 2.95571405991636 g
- Calories 816 calories
In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160degrees. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.
