Time 11m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:

In a saucepan combine the first 4 dry ingredients. Add in milk and half and half cream; cook over medium heat stirring/whisking until thickened and just at a slight bubble (do not boil hard) remove from heat. Immediately pour into serving dishes allow to sit at room temperature until cooled. Enjoy warm or refrigerate until cold.

Time 30m Number Of Ingredients 7 Steps:

In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk. Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it’s thick enough that the pudding coats the back of a metal spoon. Remove from the heat and stir in the butter and vanilla. Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface. Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!

Time 25m Number Of Ingredients 6 Steps:

Place 7 cups of milk in a large saucepan on medium-low or medium until it’s steaming but NOT boiling. Stir occasionally. While the milk is cooking, place the other cup of milk in the blender with the sugar, cornstarch, cocoa, and pinch of salt. Once the milk on the stove is steaming, add the cup of milk/cocoa from the blender slowly while stirring. Continue cooking, stirring constantly to keep it from sticking or burning, until the mixture thickens and comes to a light thick bubbling boil (not an aggressive rolling boil). Remove from heat and stir in the vanilla. You can serve hot with whipped cream, though I prefer it stone cold from the fridge all on its own.

Time 35m Yield 6 servings Number Of Ingredients 10 Steps:

Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl. Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours. Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

Time 40m Yield 4 Number Of Ingredients 7 Steps:

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Time 3h30m Number Of Ingredients 8 Steps:

Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

Time 3h15m Number Of Ingredients 9 Steps:

Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, cocoa, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:

Place cornstarch, salt, and sugar in mixing bowl, and mix well. Add 1/2 cup milk, and stir until smooth. Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly. Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened. Cover, and cook for 15 minutes longer, stirring occasionally. Add vanilla and stir. Pour into individual molds which have been rinsed in cold water. Chill until firm. Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired. Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added. Coconut: Add 1/2 cup shredded coconut to scalded milk.

Time 15m Yield 4 Number Of Ingredients 5 Steps:

In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Time 4h10m Yield 6 servings Number Of Ingredients 10 Steps:

Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a saucepan. While the milk is heating, toss the cocoa, cornstarch and salt into the work bowl of a food processor and pulse to blend; turn the ingredients out onto a sheet of wax paper. Place the egg, egg yolks and remaining 3 tablespoons sugar in the work bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse just until blended. With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Pour the mixture into the saucepan and cook over medium-high heat, stirring continuously, for about 2 minutes, or until the pudding thickens. (The pudding should not boil.) Scrape the pudding into the processor, add the remaining ingredients and pulse until they are evenly blended. Pour the pudding into 6 1/2-cup bowls or 1 large bowl. Chill for at least 4 hours. Serve plain or topped with heavy cream, whipped or not.

More about “chocolate cornstarch pudding recipes”

Time 10m Yield 8 servings. Number Of Ingredients 8 Steps:

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M’s.