Chocolate-Peanut Pudding
- Level: Easy
- Yield: makes about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 249
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 7
- Cholesterol
- 33
- Sodium
- 69
- Total: 2 hr 30 min
- Active: 20 min
Ingredients
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 large egg
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
1/2 cup semisweet chocolate chips
About 3/4 cup chopped toasted peanuts
Directions
Special equipment:
four to six 1/2-cup ramekins or serving glasses- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Add the chocolate chips and stir until completely melted.
- Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the peanuts and garnishing with peanuts on top as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.