Did you know that pudding doesn’t have to come from a box? No, I’m serious. On the difficulty scale I’d put it slightly above total n00b. That’s novice for those of you who have managed to retain your brains and don’t surf the web all day. I’m teasing, don’t get touchy.
- 2/3 cup sugar
- 2 TBSP corn starch
- 1/3 cup unsweetened cocoa powder
- 2 2/3 cup milk
- 4 egg yolks, beaten (We’ll get into this, don’t worry)
- 1 TBSP butter
- 1 1/2 tsp vanilla
Some people advise using a separator, but it’s one of those tools that is nice, but certainly not a necessity. If you have a separator, simply crack your egg and gently pour the white and yolk into the center, the white will run off and the yolk will be caught nicely in the middle. Some cool kids catch the yolk in their loosely cupped fingers, which is absolutely fine if you are good about washing your hands. If you are saving your egg whites for a meringue, always seperate over a third container just in case the yolk breaks. Even a smidge of yolk will drastically affect the volume of beaten egg whites.
Give your 4 egg yolks a quick stir and set aside.
Stir frequently and cook until the mixture has thickened and is bubbly / frothy. Then keep up the same thing for another two minutes. (Exciting, eh?)
Take your pan off the burner and place it somewhere safe, we’re not done yet. Here is the important part, so pay attention. Ladle about one cup of your chocolatey milk mixture SLOWLY into your egg yolks while giving them a good stir. This is a crucial step, if you skip it, you’ll have chocolate scrambled eggs and if that sounds appetizing to you, I’m not sure we can be friends.
Once you’ve added your cup of milk to the eggs, dump that mixture into your saucepan, give it a good stir, and return to medium heat until you reach a gentle boil. Boil for two minutes, remove from heat, add your vanilla and butter, then pour into a bowl. Cover the surface with plastic wrap and allow to set.
You can serve this warm or cold. If you’re a fan of cold pudding chill it for four hours.