Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Chocolate Pudding

Cooking Light

My Notes

(Only you will be able to view, print, and edit this Note)

Edit Note

Outstanding

Use a good-quality bittersweet or semisweet chocolate bar.

Yield: 6 servings (serving size: about 1/2 cup)

Ingredients

  • 2 1/2  cups  fat-free milk, divided
  • 1/3  cup  sugar
  • 3  tablespoons  cornstarch
  • 1/4  teaspoon  salt
  • 2  large egg yolks
  • 2  teaspoons  butter
  • 1  teaspoon  vanilla extract
  • 5  ounces  semisweet chocolate, chopped

Preparation

Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine remaining 1/2 cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well. Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Nutritional Information

Calories:
246 (35% from fat)
Fat:
9.6g (sat 5.6g,mono 3.5g,poly 0.5g)
Protein:
6.4g
Carbohydrate:
35.8g
Fiber:
0.0g
Cholesterol:
74mg
Iron:
0.8mg
Sodium:
157mg
Calcium:
150mg
Julianna Grimes Bottcher, Cooking Light, AUGUST 2006