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- Level: Easy
- Total: 4 hr 20 min
- Prep: 5 min
- Inactive: 4 hr
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 271 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 154 milligrams
- Sodium
- 145 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 5 grams
- Sugar
- 21 grams
- Level: Easy
- Total: 4 hr 20 min
- Prep: 5 min
- Inactive: 4 hr
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 271 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 154 milligrams
- Sodium
- 145 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 5 grams
- Sugar
- 21 grams
Ingredients
Directions
- Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
- Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
- Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
