This pudding is made with a small handful of common ingredients found in any pantry. A creamy and smooth pudding with an authentic chocolate taste. Nothing preserved here. This one recipe can make chocolate, vanilla, and banana pudding.
2/3 cup - white sugar
1/4 cup - cornstarch
1/4 tsp - salt
4 - large egg yolks
1/3 cup - unsweetened cocoa powder (if making chocolate)
2 1/2 cups - whole milk
2 tbsp. - unsalted butter cubed
1 tsp - vanilla extract
Place a fine-mesh sieve over medium bowl; set aside. In a medium saucepan, off heat, whisk sugar, cornstarch, and salt. Add cocoa powder if using. Very gradually whisk in milk, be sure to dissolve cornstarch. Whisk in egg yolks.
Cook over medium heat whisk constantly until the first bubble forms and the pudding sputters. Reduce heat to low while still whisking cook another minute more. Remove from heat and immediately pour through sieve into bowl. Stir in butter and vanilla into hot pudding.
Place plastic wrap directly on surface of the pudding (to prevent skin forming) Chill at least 3 hours and up to 3 days. Before serving whisk pudding until smooth.
*If making butterscotch pudding swap out the white sugar for brown. If making banana pudding omit the cocoa powder and add 1-2 pureed bananas. To make vanilla omit the cocoa powder.
Recipe by Resolute Ridge©
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