Rating: 4.56 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

This warm pudding has a marvelous deep chocolaty flavor, but it's low in fat and super-quick to make. Don't skimp on the quality of cocoa with this one--treat yourself to the good stuff.

Kathy Farrell-Kingsley

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Recipe Summary test

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly beat egg with a fork in a medium bowl.

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  • Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.

  • Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

  • Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.

Tips

Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.

Nutrition Facts

164 calories; protein 6g; carbohydrates 35.1g; dietary fiber 3.6g; sugars 27.2g; fat 2.2g; saturated fat 1.1g; cholesterol 32.8mg; vitamin a iu 58.8IU; folate 11.6mcg; calcium 129.4mg; iron 1.5mg; magnesium 59mg; potassium 302mg; sodium 101.4mg; thiamin 0.1mg; added sugar 22g.
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