2 1/4 c. skim or lowfat milk, divided
1/2 c. sugar, divided
2 Tbsp. cornstarch
2/3 c. unsweetened cocoa powder
1 large egg, beaten
1 tsp. pure vanilla extract
This rich, creamy dessert kicks instant pudding to the curb.
Note: a "make-ahead" recipe, requires refrigeration
In a heavy saucepan, place 2 c. of milk, 1/4 c. of sugar and a pinch salt. Bring to a boil.
While milk is heating up, in a medium bowl, mix together the cornstarch, cocoa powder (NOT hot chocolate mix) and remaining 1/4 c. sugar. Use a whisk to add in the remaining 1/4 c. cold milk. Whisk until smooth.
Whisk the hot milk mixture into bowl with the cocoa mixture, stirring until smooth. Then return the mixture to saucepan. Bring to boil while stirring almost constantly. (If you don't stir pretty much constantly all the way down to the bottom, you get lumpy "I'm pudding" bits down at the bottom before the rest of the mixture is ready to be pudding.)
Boil for 2 min. while stirring constantly. Remove from heat.
In a medium bowl, break the egg and beat. (It doesn't have to be frothy, but should be well beaten.) Whisk 1 c. of the hot mixture from the saucepan into the egg, then whisk the egged mixture back into what remained in the saucepan.
Return to heat and cook, stirring almost constantly, over medium low heat for 2 min. Don't allow it to boil.
Remove from heat. Stir in vanilla. Pour the pudding into sundae dishes or custard cups (or ramekins or a bowl) and cool. Refrigerate 3 hours or overnight. Serve chilled.
Submitted by Gretchen Grant Contributed on: and modified on Friday February 22nd, 2008