Malted Milk Chocolate Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 367
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 9
- Cholesterol
- 105
- Sodium
- 123
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
Ingredients
1 large egg
1 3/4 cups 2% milk
1/3 cup plus 1 tablespoon chocolate malted milk powder
2 tablespoons cornstarch
4 ounces milk chocolate, chopped
1 teaspoon pure vanilla extract
1/2 cup cold heavy cream
Chopped malted milk balls, for topping
Directions
- Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.