Chocolate pudding is just plain fun isn’t it? I read a meme the other day that made fun of food bloggers who go into great detail about the recipe they created and the story behind it – it then went on to state that no one cares and everyone is just hitting “jump to recipe” anyway, so we should skip the commentary.
Since half of those reading have probably skipped to the recipe already, I’ll go on with my story for those who care to read it. When my kids were toddlers, grocery shopping was hard. So, those of you with toddlers right now and juggling 3+ kids at the grocery store, I hear you. It seemed like torture at the time…now I can’t get anyone to go with me. I’m a little sad at this glimpse into the future.
My kids were no different than other kids, they begged for all of the things…fruit snacks, chips, candy and pudding cups. No offense to the pudding cup people, but shelf stable pudding cups are not my thing.
I started making pudding shortly after that and guess what? They never asked for pudding cups ever again. I’m not kidding, never again. Most likely because, now they could get pudding whenever they wanted. I even portion them out into individual serving containers and leave them in the fridge. They are perfect for lunch packing.
Don’t be intimidated by making pudding, it’s easier than you think. It just takes some hands on stirring time and some extra time in the fridge to cool down.
Save those egg whites for an omelet or to try your hand at French Macarons!
Try this today and wow your kids with your culinary talent.
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Chocolate pudding
- Prep Time: 2 hours to set
- Cook Time: 10 minutes
- Total Time: 2 hours, 10 minutes
- Yield: 6 servings 1x
Ingredients
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon table salt
2 cups 2% milk
1/2 teaspoon vanilla extract
Instructions
Add egg yolks, sugar, flour cocoa powder and salt to a medium saucepan and stir until combined.
Whisk in milk until smooth.
Turn on heat to medium and set timer for 10 minutes.
Whisk pudding continuously. As pudding starts to thicken – around minute 5- turn heat to medium low and continue to stir.
When timer is up, remove from heat and add vanilla.
Pour into a heat safe bowl and cover with plastic wrap – ensure the plastic wrap touches the top of the pudding so it doesn’t form a film.
*alternatively you can transfer to individual containers.
Refrigerate for 2 hours or more – up to 5 days.
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