Lightly beat egg with a fork in a medium bowl.
Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium
saucepan; bring to a simmer over medium heat, stirring
occasionally.
Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and
cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk
until blended. Whisk the simmering milk mixture into the cocoa
mixture. Pour the mixture back into the pan and bring to a simmer
over medium heat, whisking constantly, until thickened and glossy,
about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten egg.
Return the egg mixture to the pan and cook over medium-low heat,
whisking constantly, until steaming and thickened, about 2
minutes. (Do not boil.) Whisk in vanilla. Serve warm.
Serving
Suggestions
1 serving= 164 calories
Originally Submitted
1/27/2015
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