Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.
Recipe courtesy of Ina Garten
Episode: Ladies Lunch
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Total:
55 min
Prep:
10 min
Inactive:
40 min
Cook:
5 min
Yield:
2 or 3 servings
Level:
Intermediate
Total:
55 min
Prep:
10 min
Inactive:
40 min
Cook:
5 min
Yield:
2 or 3 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

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