Pudding is one of my favorite desserts. My mom made it a lot growing up, and always the cook and serve kind. To this day, I can’t stand instant pudding. I guess I am a pudding snob. However the cook and serve pudding boxes have ingredient lists that aren’t too great, just like any other processed food that comes in a box.
Pudding is so easy to make yourself. You could even premeasure the dry ingredients and store them in an airtight container so all you have to do is add the milk and egg.
I always have these few simple ingredients on hand so its quick and simple for any night of the week.
If it were up to Cassidy, it would be every night of the week.
Dark Chocolate Pudding
2 cups milk
2 tbs + 1 tsp cornstarch
1/4 cup cocoa powder
3-4 Tbs honey, coconut palm sugar, or granulated sugar
1/2 tsp vanilla
Place about 1.5 cups of milk into a saucepan with the cornstarch, honey, and cocoa. Heat on Medium heat until a slow boil, using a whisk to stir often.
Mix other 1/2 cup milk with the beaten egg. Make sure it is beaten VERY well or you’ll have scrambled egg in the pudding.
As you are whisking the boiling pudding mixture, SLOWLY pour in egg mixture, beating fast and continuously.
Cook until pudding is at desired thickness then add vanilla and salt.
It will continue to thicken as it cools, so keep that in mind.
I only use 3 Tbs honey, but we don’t eat things too sweet in our house. If you are accustomed to regular pudding, use the 4 Tbs. I also use Hersheys Special Dark Cocoa to give it a deeper chocolate flavor.
Fat: 2 g
Carbohydrates: 23 g
Dietary Fiber: 2 g
Sugars: 16 g
Protein: 6.5 g