Thursday, December 31, 2009

Recipe: Rich and Creamy Chocolate Pudding

1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon instant espresso coffee powder or instant coffee crystals
2 cups milk
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla
1 banana, sliced (optional)
1 tablespoon chopped crystalized ginger (optional)

In a medium saucepan combine sugars, cocoa powder, cornstarch, and espresso powder.

Gradually stir in milk.

Cook and stir over medium heat until thickened and bubbly; reduce heat.

Cook and stir for 2 minutes more.

Remove from heat.

Gradually whisk about 1/2 cup of the hot milk mixture into egg to a medium bowl.

Add egg mixture to milk mixture in saucepan, stirring constantly.

Return saucepan to heat.

Reduce heat to medium-low; cook and stir for 2 minutes more.

Remove from heat.

Stir in butter and vanilla.

Place saucepan in a very large bowl half-filled with ice water.

Stir pudding constantly for 2 minutes to cool quickly.

Transfer to a medium bowl.

Cover surface of pudding with plastic wrap.

Refrigerate 2 to 24 hours.

To serve, top with sliced banana and/or crystalized ginger.

Makes 4 servings.

Better Homes and Garden Magazine, September 2009
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