Holiday Food Chronicles: Warm Pudding

Lately I’ve been having a craving for sweets nonstop … though considering the time of year it is I understand why. I’ve been baking up a storm for different reasons and now, I just want pudding. It’s simple, it’s sweet, it’s chocolaty …. and oh so tasty.

So I found this recipe for warm chocolate pudding, mmmm. Normally I don’t eat my pudding warm so this sounded like the perfect holiday treat. Try it tonight!

Photo courtesy EatingWell.com.

Photo courtesy EatingWell.com.

INGREDIENTS

  • 1 large egg
  • 2 1/4 cups nonfat or low-fat milk, divided
  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

PREPARATION

  1. Lightly beat egg with a fork in a medium bowl.
  2. Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
  3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
  4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.

TIPS & NOTES

  • Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.

NUTRITION

Per serving: 164 calories; 2 g fat ( 1 g sat , 1 g mono ); 37 mg cholesterol; 34 g carbohydrates; 6 g protein;3 g fiber; 110 mg sodium; 311 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate

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