Easily made – in about 15 minutes – with egg yolks, whole milk, cornstarch, a little butter, vanilla, oh, and some chocolate. Not instant pudding, but definitely retro and better than what I remember from elementary school cafeteria lunches, though I thought it delicious then too. May this sumptuous version take you back…..
Ingredients:
1 cup sugar
¼ cup cornstarch
Pinch of salt
8 ounces of bittersweet chocolate, chopped
2 2/3 cups whole milk
2 egg yolks
2 T butter
½ t vanilla
Mix the sugar, cornstarch, chocolate and salt in a heavy saucepan. Whisk milk and egg yolks together in a separate bowl and then pour into the sugar mixture. Whisking continually, bring it all to a boil over medium heat and continue cooking for one more minute. Chocolate melts, pudding thickens and becomes the familiar dessert we know and love.
Remove from the heat and stir in the butter and vanilla. Quickly pour into 4 – 6 small bowls. Cover with plastic wrap (let it lay right on the pudding in order to minimize the ‘skin’) and chill for a few hours. After chilling, top with a big dollop of sweetened whipping cream.
Cut this in half, it makes a nice batch for two to share, a couple of servings each.
We urge the use of locally produced dairy products and chocolate (more tomorrow about that), and thank you to Gourmet magazine’s online recipe archives for inspiration.
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