How to make it

  • 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.
  • Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top

Reviews & Comments 2

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  • ttaaccoo 5 years ago
    This sounds yummy. There is also a recipe on the yellow cornstarch box for cooking the pudding or custard in the microwave. Works very well. and is FAST also.
    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and said...
    What a great recipe. This why I hate boxed instant puddings and cake mixes. They are all full of chemicals that make them taste funny. Thanks for posting this.
    Was this review helpful? Yes Flag

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