Milk Chocolate Pudding with Raspberries
- Level: Easy
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 258
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 47
- Sodium
- 100
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 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 milk chocolate chips
1/2 cup fresh raspberries
Directions
- 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 egg 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. Stir in the chocolate chips until smooth.
- Divide the pudding among four to six 4-ounce bowls or 1/2-cup ramekins, topping each with 1 to 2 tablespoons of the berries. Cover with plastic wrap and refrigerate until fully set, about 2 hours.