Tag Archives: Corn starch

Homemade Chocolate Pudding

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oh my goodness. What a summer it has started out to be!

I have been capital B-U-S-Y! I’ve gotten approximately a bajillion (it’s a number, trust me) hours at work and have had soccer and the ACT and trying to keep up with the blog as best as I can…needless to say, I’ve been running around like a tornado.

However, I did have a flash of a second to make this pudding. It is super rich, chocolatey, and delicious.

It all started after I made the angel food cake. I had TWELVE egg yolks to use up ! Pudding was the first thing that came to mind, therefore it was the first thing I made :) Now, I have made homemade vanilla pudding before. Yeah it was pretty good, but nothing I would go crazy over. I was more of happy with the pudding itself, than the flavor of the vanilla. So it was time to do a redo. Chocolate-style.

As I should have known, the chocolate turned out a million times tastier! I looovee it. Don’t be intimated by making pudding, it’s not too difficult to make if you just read the directions ahead of time and follow them pretty closely.

Homemade Chocolate Pudding

2 cups milk (I used skim)

1/4 cup brown sugar

pinch of salt

2 ounces unsweetened chocolate

2 Tablespoons butter

3 Tablespoons cornstarch

2 egg yolk

1 teaspoon vanilla extract

  1. Heat 1 3/4 cup milk, brown sugar, and salt in a saucepan over medium heat, until steaming (about 7 minutes). Off heat, stir in the chocolate and butter until chocolate is melted and the mixture is smooth.
  2. Combine the remaining 1/4 cup milk and the cornstarch in a small bowl and mix. Gradually stir into the chocolate mixture, then return the mixture to medium heat, whisking constantly until thickened and boiling (about 3 minutes). Reduce heat to low; cook for 5 minutes
  3. Remove from heat. Add a tablespoon of the chocolate mixture to the yolks while stirring vigorously. Repeat three times, to temper the yolks. Stir yolk mixture into chocolate mixture and add vanilla extract, whisking until smooth. Place in individual serving bowls and chill in refrigerator for 2-3 hours or overnight. Serve with whipped cream and enjoy :)

Random Fact of the Day: M&Ms have been on almost every space shuttle mission since 1982.

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Homemade Vanilla Pudding

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Dear Cornstarch,

Since you have the word, “corn” in you, does that make you healthy? What exactly are you? Does that make me a total dummy that I have no idea what you are?

Anyways, you kinda have a funny texture. I can’t really decide what it’s like. I hardly ever use you at all. I’m sorry. Well at least we have finally met.

And I feel like we’ve really hit it off, you know? You make a fabulous pudding. I mean I’ve never even loved vanilla pudding that much before. I’ve always been a chocolate pudding kind of gal. I’m not sure what it is, but this recipe turned out great with my debut with you.

Hope to see ya again soon!

Homemade Vanilla Pudding

(adapted from allrecripes)

2 c. milk

1/2 c. granulated sugar

3 T. cornstarch

1/4 t. salt

1 t. vanilla extract

1 T. butter

  1. Combine sugar, cornstarch, and salt in a saucepan. Add in the milk and whisk together until it feels like everything is mostly dissolved. Mix in vanilla.
  2. Turn the heat on to medium heat and keep stirring until pudding becomes thickened, just before it starts to boil. (about 5 minutes..?)
  3. Immediately take off the stove and stir in the butter, and cool down (I kept stirring a little bit before I poured them into the dishes because mine was just starting to boil and I didn’t want chunks in it)
  4. Pour into desired serving dishes and pop in the fridge and wait for them to set and cool before serving. Enjoy!
Random Fact of the Day: Thomas Edison, the guy who invented the light bulb, was afraid of the dark. Then again, who isn’t?
P.S. Sorry, vanilla pudding doesn’t photograph too well
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