Milk Chocolate Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 1/2 cups whole milk
Preparation Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours. Cooks' note:Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.
Preparation Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours. Cooks' note:Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.
