I bet if you asked the majority of the population where pudding comes from, the response would be a box. Growing up, we had pudding on occasion, and I thought the only way to make it was with powder. I remember being impressed with the variety of flavors stacked up on the shelves in the baking aisle. Egg yolks as an ingredient in pudding never crossed my mind until I got into cooking from scratch, especially dessert.
It’s no secret that we love chocolate at our house, and cravings always strike after dinner. J. and I somehow ended up in a conversation about pudding skin—random, I know. I realized it was a dessert I hadn’t ever made, so I whipped up a batch of chocolate pudding. Once fully chilled, I served it in teacups with a tiny dollop of whipped cream. No surprise, the rich intensity and silkiness of the homemade version put instant to shame.
Adapted from The Kitchn
Makes about 4 cups
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/4 teaspoon sea salt
1 cup heavy cream
3 large egg yolks
2-1/2 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, finely chopped
Whipped cream for serving
In a large bowl, combine the cocoa powder, cornstarch and salt. Whisk in the heavy cream and egg yolks until smooth.
In a large saucepan over medium heat, simmer the milk and sugar until the sugar dissolves. Slowly whisk half the milk into the egg mixture and then pour it back into the saucepan. Bring the pudding to a full rolling boil for 2 minutes, stirring continuously.
Remove the pudding from the heat and stir in the vanilla extract. Add the chocolate and let it sit for 2 minutes before whisking until the chocolate is completely melted and smooth.
Transfer the pudding to a container to chill in the refrigerator. Place wax paper or plastic wrap on the surface of the pudding to prevent a skin from forming.
Beat the pudding with a whisk or an electric mixer before serving topped with a dollop of whipped cream.