Time 3h20m Yield 6 Number Of Ingredients 5 Steps:
Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated. Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more. Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Sift and whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan. Heat saucepan over medium heat. Pour milk in slowly, whisking constantly until incorporated. Cook, stirring often with a metal spoon, until pudding is noticeably thicker and clings to the spoon, about 10 minutes. Remove from heat and stir in vanilla extract. Divide between 4 small bowls and serve immediately, or chill in the refrigerator for at least 2 hours.
Time 4h20m Yield 6 servings Number Of Ingredients 8 Steps:
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Time 4h20m Yield 4 servings Number Of Ingredients 9 Steps:
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours. In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
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 30m Yield 7 Number Of Ingredients 8 Steps:
In 2-quart saucepan, mix sugar, cocoa, cornstarch and salt with whisk. Gradually stir in milk. Cook over medium heat 8 to 10 minutes, stirring constantly, until pudding boils and is thickened. Reduce heat to medium-low; cook 2 minutes longer. Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.
Time 15m Yield 2 servings. Number Of Ingredients 5 Steps:
In a small saucepan, combine sugar and cornstarch. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer. , Stir in chocolate chips; cook and stir until melted. Remove from the heat. Stir in vanilla. Spoon into dessert dishes. Serve warm or chilled.
Time 10m Yield 2 servings. Number Of Ingredients 6 Steps:
In a saucepan, combine the sugar, cocoa and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired.
Time 15m Number Of Ingredients 7 Steps:
In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. Increase heat to medium, stirring constantly until mixture reaches a boil. Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla. Allow mixture to cool completely, stirring occasionally to avoid a skin forming on the pudding. Serve chilled or warm.
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.
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 25m Yield 2 pies, 6-8 serving(s) Number Of Ingredients 7 Steps:
Beat yolks with sugar, milk, salt, vanilla, corn starch and choc chips. Heat on medium heat. Stir constantly (I prefer using a double boiler) Don’t let it burn. When it thickens pour into dishes or pie shell. Use the egg whites for your meringue if so desired.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Place milk in medium sauce pan and begin to heat. Mix together dry ingrediants; gradually whisk into milk and bring to a gentle boil. Stir butter and vanilla; simmer and stir constantly for 20-30 minutes. There may be some small lumps, but they are tasty lumps! Pour immediately into individual serving bowls and enjoy while still warm. Pour left overs into an ice cube tray or popsicle molds for a frozen treat later on.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
In a heavy saucepan, combine sugar,cocoa, salt and cornstarch. 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. Sprinkle with M&M’s if desired.
Time 45m Yield 4 servings. Number Of Ingredients 9 Steps:
In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.
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.
