I don't ordinarily have the patience required to make something like pudding. The whole stirring and stirring and stirring until it finally starts to resemble something even slightly thick, just doesn't appeal to me. This pudding, however, is completely worth the wait.

It's everything you would want out of a chocolate pudding, and more. It's buttery, caramel-y, and to be honest with you, it has the same satisfying nature as a hot much of cocoa on a cold night...which is kind of funny since the last time I made this, it was, in fact, on a cold night, and the power was out. Sooooo, I made it on my parent's wood stove, which to say the least, was, well...interesting. Butonce again, completely worth it!

Buttery Chocolate Pudding

Yield: 4 servings

  • ¾ c. brown sugar or rapadura
  • ¼ c. corn starch
  • 2 ½ c. milk
  • 2 tbsp. cocoa powder
  • ½ tsp. salt
  • 3 egg yolks, lightly beaten
  • 1 tbsp. butter
  • 1 tsp. vanilla

In medium double boiler, cook sugar, cornstarch, milk, cocoa, and salt. When mixture begins to thicken, add part of mixture to egg yolks, mix well, then pour back into double boiler.

Cook until thick. Remove from heat and stir in butter and vanilla. Serve warm.

Variations:

You can add a teaspoon of cinnamon with butter and vanilla for more of a mexican chocolate pudding flavor.


For vanilla pudding, omit the cocoa from recipe and follow the same instructions.

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