Custard-style puddings, like this
one, often call for egg yolks because they possess thickening qualities
and add rich flavor
to the final dish. We also use
corn starch in combination with the eggs because it adds a pleasing
silky sheen in addition
to thickening the mixture.
-
2 1/2 cups
fat-free milk, divided
$
-
1/3 cup
sugar
$
-
3 tablespoons
cornstarch
-
1/4 teaspoon
salt
-
2
large egg yolks
-
2 teaspoons
butter
$
-
1 teaspoon
vanilla extract
-
5 ounces
semisweet chocolate, chopped
$
Preparation
- Place 2 cups milk in a medium, heavy saucepan; bring to a boil.
Combine sugar, cornstarch, and salt in a large bowl, stirring well with a
whisk. Combine remaining 1/2 cup milk and egg yolks, stirring well with
a whisk. Add egg yolk mixture to sugar mixture, stirring well.
Gradually add half of hot milk to egg yolk mixture, stirring constantly
with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat,
and simmer 1 minute or until thick, stirring constantly. Remove from
heat. Add butter, vanilla, and chocolate, stirring until melted.
- Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for
15 minutes or until pudding is cool, stirring occasionally. Cover
surface of pudding with plastic wrap; chill.