Chocolate Pudding Recipe (From Scratch)

Name: Chocolate Pudding Recipe (From Scratch)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1/4 cup (60 ml) sugar; 1/4 cup (60 ml) golden brown sugar, packed; 1/4 cup (60 ml) unsweetened cocoa powder; 2 tbsp (30 ml) cornstarch; 1 pinch of salt; 2 large egg yolks; 1 cup (250 ml) whole milk; 1 cup (250 ml) heavy cream; 2 tbsp (30 ml) unsalted butter; 1 tsp (5 ml) vanilla extract

Preparation 10 min
Refrigeration 4 h
Cooking 10 min
Servings 4
Freezing Absolutely

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Pudding

1/4 cup (60 ml) sugar
1/4 cup (60 ml) golden brown sugar, packed
1/4 cup (60 ml) unsweetened cocoa powder
2 tbsp (30 ml) cornstarch
1 pinch of salt
2 large egg yolks
1 cup (250 ml) whole milk
1 cup (250 ml) heavy cream

To finish

2 tbsp (30 ml) unsalted butter
1 tsp (5 ml) vanilla extract

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Preparation

In a medium saucepan, whisk together the sugar, brown sugar, cocoa, cornstarch and salt until not a single lump remains. Add the egg yolks and about 1/3 cup of the milk, then mix into a thick, smooth paste.
Set the saucepan over medium heat and gradually whisk in the remaining milk and the cream. Cook, stirring constantly, for 5 to 10 minutes.
Keep going until the mixture starts bubbling in earnest. That is the moment it truly thickens. As soon as it is very thick and very smooth, pull it off the heat and keep stirring gently.
Add the butter and the vanilla, and stir until the butter has completely melted.
Pour into 4 small pots or dessert cups. Lay a sheet of plastic wrap directly on the surface of the pudding, in contact with it, to keep a skin from forming.
Refrigerate at least 4 hours before serving. Serve cold.