Milk Chocolate PuddingRomulo Yanes
Cooks' note:
Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 4 to 6 servings
Ingredients
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 ounces fine-quality milk chocolate, chopped
1 teaspoon pure vanilla extract
Accompaniment:
lightly sweetened whipped cream
Preparation
Step 1
Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
Step 2
Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.
Recipe notes
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