DESCRIPTION:
"Today we’re talking pudding, people. Basic, delicious chocolate pudding. It’s easy to make, relatively healthy, and you will absolutely love it. Your kids will love it. If anyone tries this with non-dairy milks and has success, please let me know! #ineverfoundmyfavoritewhisk #😢#notaprettybaker #PretendCookingShow
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Smitten Kitchen Best Chocolate Pudding
Ingredients:
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)
1 teaspoon pure vanilla extract
Recipe:
1.) Combine the cornstarch, sugar and salt in a medium saucepan.
2.) Slowly whisk in the milk, in a thin stream at first so lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated.
3.) Place over medium-low heat and stir occasionally, scraping the bottom and sides. Whisk as necessary should lumps form.
4.) After 10 minutes or so (slower over low heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon.
5.) Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick.
6.) Remove from heat and stir in the vanilla.
7.) If you’re concerned about lumps (🙋🏻♀️): run the mixture through a fine-mesh strainer.
8.) Distribute among individual pudding cups or one large serving bowl, chill in the refrigerator until it is cool and set, about 2-3 hours.
9.) If you dislike pudding skin (🙋🏻♀️🙋🏻♀️): put plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating.
10.) Pudding is good for 3 days in the fridge. It won’t last that long. Deb Perelman and I promise.
🎶: Great British Baking Show"
DATE: 6, June 2018.
