How To Make Homemade Chocolate Pudding

September 21, 2014

If you have read this blog over the years, you know that I absolutely love making everything from scratch. Some of that is because it's a challenge, but a main reason is that homemade food just tastes better. You will recognize this at the first bite, when you taste this homemade chocolate pudding. Rich and creamy, the chocolate/cinnamon blend is just the perfect amount of warm, sweet flavor that you will fall instantly in love. The recipe is perfect for a family dessert. Try scooping it into individual glasses and top with a sprinkle of granola or coconut. Even a simple whipped cream is perfect. The silkiness is from the egg yolks and the cornstarch. It results in a luscious pudding, you must try warm to truly appreciate. Do be careful however, don't allow the thickened pudding to boil. There is a chance it would scorch, and that flavor would permeate the entire pan. Once you try making chocolate (both semi sweet dark and milk chocolate flavor), try your hand at making some recipes that also includes chocolate pudding and see how much it improves your regular recipes. So worth it! 

Homemade Chocolate Pudding

1 1/2 cups sugar

6 Tbsp cornstarch

6 cups milk

4 egg yolks, beaten

1 Tbsp butter

1 1/2 tsp vanilla

2 tsp cinnamon

Directions:

In a heavy pan, combine sugar, cinnamon and cornstarch.

Add milk and stir on medium until thick

Continue to stir for 2 more minutes

Take off heat and scoop out 1 cup pudding

Pour 1 cup pudding, into a beaten egg yolks (to temper them, so they don’t cook in to scrambled eggs)

Pour egg yolk/pudding mixture back into the pan containing the rest of the hot pudding.

Return mixture to a boil and stir for 2 more minutes.

Remove from heat and stir in butter/vanilla

Use this pudding as a pie filling, or use it as a pudding pop base. Don't worry, we eat ice pops all winter, so there is still time to try that tip. You will never find a better tasting pudding from a box.

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