Whenever I have huge amounts of leftover milk (let’s face it – not often), I am compelled to use it before I lose it. I recently discovered I had almost two quarts of milk that was about to go bad (from buying a gallon of milk set to expire the first part of January right at Christmas – smooth move) and needed to do something with it.
Pudding anyone? Having just made the ultimate comfort food dinner (mac and cheese pot pie), I though I would make the ultimate comfort food dessert counterpart: chocolate pudding.
I have recent but strong opinions about using cornstarch as a thickener in dessert-like dishes. When looking for a chocolate pudding recipe I could nary find a recipe without cornstarch. I’ve previously posted a recipe for chocolate pudding made with cornstarch and didn’t want to do so again. So I compromised. I found a recipe that used a mixture of egg yolks and cornstarch hoping the resulting pudding wouldn’t end up too grainy.
- 6 c. whole milk
- 1 1/2 c. sugar
- 2/3 c. natural cocoa powder
- 1/3 c. bittersweet chocolate chips
- 2/3 c. semisweet chocolate chips
- 4 T. cornstarch
- 9 large egg yolks
- 2 T. pure vanilla extract
- 3/4 tsp. fine salt
- Put 4 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
- Meanwhile, whisk the remaining 2 cups of milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk a small portion of the hot milk (slow stream) into the egg mixture until the egg mixture has been warmed.
- Add the warmed egg mixture to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
- Pour the pudding through a fine-sieve strainer into a large bowl.
- Pour the strained pudding into individual cups. Cover the top of the pudding with plastic wrap (to prevent a skin from forming) and refrigerate overnight.
- Serve chilled with whipped cream.
I must have the most refined palate around. I could definitely tell there was cornstarch in this pudding. (Or maybe because I knew it was made with cornstarch, I could “taste” it?) Despite the *slightly* grainy texture, this pudding was exactly what I was looking for: chocolate, chocolate and more chocolate. I actually upped the chocolate factor (from the original recipe) by adding chocolate chips. (I’m also not a fan of using powdered chocolate when you can use the real thing!) Adding the chocolate chips proved to be the right move.