Wow!!! This milk chocolate pudding is good in so many ways. 15 minutes flat from measuring to refrigerating and you are done! The short time factor did nothing to compromise the wonderfully rich homemade pudding taste. It is absolutely out of this world. And for your sake don’t wait a year and a half as I did before you put this magic potion together.
Making this for my four food’s classes was a breeze. Using a combination of whole milk and heavy cream makes it possible to cook the pudding at a moderately high temperature which reduces the total cooking time to less than 7 minutes. I was in awe. For years I have made the Original pudding recipe on the Nabisco vanilla box which is wonderful, but with 45 minute classes the recipe is next to impossible to make.
I will say that I was a little reluctant when I saw that the thickening agent was cornstarch. Memories still are lingering from this slip and I certainly didn’t want to repeat that mistake 28 times. That’s 4 demos and 24 groups using corn starch in a pudding. So we had a little science lesson. In short after the pudding thickens immediately place in small individual bowls or one large bowl if you prefer. Cover with wax paper or plastic wrap. If the pudding is stirred after it thickens it will thin out. Read more here.
We did have an incident in class that’s worth discussing. As a food’s teacher I try to run through all the scenarios to reduce catastrophes, but sometimes I just can’t seem to be able to read 132 minds. A couple of groups that didn’t quite know what was meant by moderately high temperature. The results were some really beautiful looking pudding, but when tasted resembled the worst scorched coffee I have ever had. Note to self – always taste the student’s food because looks are very deceiving and do a better job of explaining what is meant by moderately high. The taste of that particular chocolate pudding will forever linger on my tongue. But I will also cherish the giggles after I told them that it was absolutely the worst pudding I had tasted, but it sure was creamy and smooth. One of them said, “At least we did something right!” What a day of learning!
Milk Chocolate Pudding from Gourmet
Yield: 4 to 6 servings
- 2 Tablespoons sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons unsweetened cocoa
- Pinch of salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 ounces of good quality milk chocolate chopped
- 1 teaspoon vanilla extract
- Whisk together sugar, cornstarch, cocoa powder, and salt in a 2-quart heavy saucepan.
- Gradually whisk in milk and cream.
- Bring to a boil over moderately high heat, whisking constantly. Whisk for about 2 minutes. Mixture will be thick.
- Remove from heat.
- Whisk in chocolate and vanilla.
- Transfer to a bowl and immediately cover the surface with plastic wrap.
- Chill for at least 2 hours. (I liked it right after it thickened YUM )
Store up to three days.
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