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
Ingredients:
- 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
Directions:
- 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.
One Year Ago Hot Chicken Salad
Two Years Ago Cajun Gumbo Soup
The Teacher Cooks 
i learned that putting in salt can make ia big diference in taste and how it cooks!
Milk chocolate pudding was amazing, I learned that you used 1 1/2 cups whole milk and 1/2 cup heavy cream.
I never knew how to make pudding from scratch until this lab
You need to remember to chill the pudding for 2 hours.
I learned that when cooking pudding you have to stir it continuously to prevent it from scorching or burning to the bottom of the pan 🙂
pudding was delicious and was made really quick!!
I learned that once your pudding is done, you have to put it in a bowl with the seran wrap touching the pudding or else it wont turn out good.
I learned that when pouring in the milk you must simultaneously stir the pudding.
I learned your not suppose to stir the pudding after it has settled, or it might turn watery.
I learned that you should make sure that the stove is on a medium high temperature, because if not you could burn the pudding and it will taste like burnt coffee!
You should not stir after the 2 hours of chilling or the pudding will separate.
i learned that if you put too much coco it turns out bitter
the #1 i learned from this lab is HOW TO EVEN MAKE PUDDING lol i had no idea it was this simple to make . and i would have never guessed these where the steps you have to take to do it! so i learned ALOT from the lab all together
I learned that we are supposed to mix the dry ingredients before putting in the wet ingredients
i learned to not put it on a high temperature or it willl burn very quicky
I learned that you use cornstarch in pudding.
I learned that you can eat the pudding warm or cold, and with a variety of different sweets.
i learned to put something on top of the pudding when you put it in the refigerater to not have a top layer of hard skin on the top of it
I learned that putting corn starch in pudding would help thicken it.
I learned you could burn the pudding if the stove is to hot
I learned if you over stir the cornstarch in the pudding it can cause the pudding to seperate
i learn that you have to still stir the pudding while you poor the milk!
I learned that if you stir the pudding after it settled that it has the chance of becoming watery.
it was surprising how easy and fast it was to make
you have to put it in a bowl with the seran wrap touching the pudding or else it wont turn out good.
Dont stir the pudding after it cools, it will get watery!
I learned that the stove has to be on medium high.
I learned you can use corn starch to thickens to pudding.
I learned that you can cook pudding on the stove over a fire, because I’ve never made pudding before to have known that.
I don’t really like chocolate pudding that well, but from this lab i learned it takes 4 ounces of chocolate for the pudding.
I learned that the stoveshould be on medium high temperature, because if not you could burn the pudding.
I learned that after the pudding has cooled you shouldnt stir it because it will turn liquidy because of the cornstartch.
pudding was delicious and was made really quick!!
I learned that you need to put something touching the pudding so it wont form a layer of skin on top
I learned that since the pudding is made with a combination of heavy cream and whole milk, it makes it possible to cook the pudding at a moderately high temperature, which luckily reduces the cooking time significantly.
I learned that putting corn starch in pudding would help thicken it.
I learned that putting corn starch in pudding would help thicken it.
I learned that if you dont stir the pudding long enough it will have lumps in it and be runny.
i learned that u can burn pudding.
i learned that you can burn pudding.
i learned how to whip my own whipped cream
i learned not to stir the pudding after its cooled to much or it will turn into a liquid.
IF YOU STIR OFTEN AFTER CHILLED IT WILL FALL APART.
I learned that you need to keep stirring it and let it come to a boil before adding milk chocolate or else your pudding will be lumpy.
I learned that if you don’t add the right ingredients, wrap it up or refrigerate it correctly it can cause it to separate and to be watery..not good.
I learned not to stir the pudding after it has settled.
i never knew this is how you make pudding, it’s so simple. i also learned how to make whip cream!
i learned that you should not re stir the pudding after it has been refrigerated or else it will become soupy
I LEARNED ITS VERY EASY TO MAKE AND VERY EASY TO MESS UP!
i learned that no stirring it constantly can cause it to stick to the bottom the pan and burn.
i learned that when you put corn starch in it, it makes it thicker.
I learned that you should chill the pudding for at least 2 hours
i learned i should cover the pudding with a wrap before refrigerating.
i learned that pudding can actually burn. ):
I learned that when you put it in the fridge you have to put saran wrap around it.
I learned you have to put all the dry ingredients first then the liquid ingredients!
I learned that this is delicious! Also it does not hurt to add a tad bit extra milk. (:
Nothing worse than scorched puddings….I’ve sure done it enough. (usually when I take short cuts to get it done quickly.)
Looks like your students learned a LOT of lessons!
I learned that it is extremely important to NOT stir the pudding after it has settled or else it may turn watery. Nobody would want that!
Jacob taum 5th period. I learn how to make pudding now. I love how the puddding loooks vrey good to eat. Good job on the pudding.
I learned that you can eat the pudding warm or cold
I learned that if you stir the pudding after it has been refrigerated the molecules can break apart and turn it back to liquid.
I learned that you are supposed to whisk continually the chocolate pudding
This looks sinfully good! 😉
I’ll make sure to make it for me and my hubby real soon since he has a big sweet tooth!
Grandma Kat
XOXOXOXOXO
there’s nothing quite like homemade chocolate pudding. jello comes close, but no cigar! looks like your students learned a lot. 🙂
I learned that while cooking the pudding you must stir it constantly, but after you take it off the heat you should not stir it, so it does not turn into a liquid.
I learned that you can’t have the stove too hot or it will burn.
I learned that you need to put saran wrap touching the pudding when you chill it for 2 hours
i learned not to remove it from the heat until it has come to a complete boil
In this lab I really learned a lot! Like how cornstarch can be a thickener and that if you stir it too much it will become watery.
I learned that 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 learned that putting salt in pudding is a huge part of making sure it tastes right.
i never knew how to make pudding until i actually did it myself
i learned that you should not cook this on a high temperature because it burns easily.
In this lab i learned that in 15 minutes you can make a snack that is delicious as it is filling.
You should not stir after the 2 hours of chilling or the pudding will separate.