Here is the pudding recipe, everyone’s so excited about the idea of homemade pudding – I just had to share!
2 c whole milk (or a combo of regular milk and heavy cream, I used 1 c skim milk and 1 c heavy cream)
1/3 c sugar
2 oz bittersweet chocolate cut into 1/4 inch pieces
2 oz milk chocolate cut into 1/4 inch pieces
2 T cornstarch
2T cocoa powder (I used Hershey’s)
3 large eggs
2 t vanilla extract
1 – Combine 1 1/2 c milk with the sugar in a nonreactive saucepan. Whisk to mix. Place over medium heat and bring to a simmer. Remove from heat and add chocolates. Let stand 5 minutes, then whisk smooth.
2 – Meanwhile, pour remaining 1/2 cup of milk in a mixing bowl; whisk in cornstarch, sift in cocoa, then whisk in eggs.
3 – Return milk and choclate mixture to a simmer over low heat, whisking often so it doesn’t scorch. Whisk a third of the hot liquid into the egg mixture.
4 – Return the remaining milk and chocolate mixture to a simmer and then slowly whisk in the egg mixture, whisking constantly until the mixture thicken and just comes to a boil (I removed mine once it was really thick, even though it was just barely bubbling…I didn’t want to burn it!)
5 – Off heat, whisk in vanilla. Fill individual cups or glasses with the pudding and press a piece of plastic wrap against the surface of each, to prevent a skin from forming. Chill and serve cold, with a spoonful of whipped cream if desired.