INGREDIENTS
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk (I used whole)
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
DIRECTIONS
1. In a medium saucepan, sift together sugar, cocoa powder, cornstarch and salt. Sifting is essential to avoid lumps.
2. Place saucepan over medium heat and whisk in milk.
3. Bring to a boil, and cook, whisking constantly, until mixture thickens enough to coat the back of a metal spoon.
4. Remove the pan from the heat, and whisk in butter and vanilla. Let cool briefly.
5. Pour pudding into individual serving dishes, cover with plastic wrap. Make sure you press the plastic wrap down onto the top of the pudding in each cup, or you’ll end up with something called “pudding skin”, and nobody wants that!
6. Refrigerate until chilled. Serve with whipped cream.
Adapted from allrecipes
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