Recipe: Milk Chocolate Pudding

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

Accompanient: lightly sweetened whipped cream

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 moderly high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.)

Remove from heat.

Whisk in chocoalte and vanilla until smooth.

Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent skin from forming), until cold, at least 2 hours.

Serves 4 to 6

Note: Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.

Gourmet February 2007