It pays to have a go-to homemade dessert that you can whip up when you need a sweet treat. That way you can be in charge of the ingredients and quality. And chances are very good that your cupboard is already stocked with what you need to make this unsung hero. To fancy it up, add whipped cream, toasted coconut, fresh fruit or nuts. Feeling indecisive? Make two batches—one chocolate and one vanilla—and swirl them together.

EatingWell Magazine, March 2021

Gallery

Credit: Eva Kolenko

Recipe Summary test

active:
25 mins
total:
4 hrs 25 mins
Servings:
5
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk ¼ cup milk and cornstarch in a small bowl. Set next to the stove.

    Advertisement
  • Combine the remaining 1¼ cups milk, half-and-half, sugar and salt in a medium saucepan. Cook over medium-high heat, whisking occasionally, until bubbles start to form around the edges, about 3 minutes. Whisk the cornstarch mixture. Then, while continuously whisking the milk mixture in the pan, slowly add the cornstarch mixture. Cook, whisking constantly, until the mixture starts to thicken, about 30 seconds. Reduce heat to maintain a low simmer and cook, stirring, until very thick, about 2 minutes. Remove from heat and stir in vanilla and chocolate chips (if using).

  • Transfer the pudding to a heatproof bowl. Place a piece of plastic wrap directly on the surface to keep a skin from forming. Refrigerate until cold, at least 4 hours and up to 3 days.

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts

½ cup
194 calories; fat 6g; cholesterol 23mg; sodium 123mg; carbohydrates 30g; protein 4g; sugars 26g; saturated fat 4g; vitamin a iu 309IU.
Advertisement