Serves 8| Hands-On Time: | Total Time:
- In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.
- Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.
- Per Serving
- Calories 278Calories From Fat 45%
- Fat 14g
- Sat Fat 8g
- Cholesterol 119mg
- Sodium 74mg
- Protein 6g
- Carbohydrate 33g
- Fiber 1g
- Sugar 27g
What does this mean? See Nutrition 101 .
Use this pudding as a creamy pie filling in a graham cracker crust. Or freeze it in ice-pop molds to make fudge pops.