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.