Egg less Chocolate pudding
Ingridents
- 3 tbsp corn starch
- 3 tbsp cocoa powder (I used Hershey’s)
- 1-1/2 cups milk (I used 3/4 cup non fat & 3/4 cup whole milk)
- 2-3 tbsp cane sugar
- 1/8 tsp salt
- 1 tbsp butter
- 1/2 tsp pure vanilla extract
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- Method
- Bring 1
cup milk to a boil in a thick bottomed saucepan. In the mean while,
whisk together corn starch, cocoa, sugar and salt and stir the mix into
1/2 cup milk at room temperature making sure to avoid dry lumps from
forming.
- When
the milk comes to a boil, reduce heat and stir in the cocoa milk. Let
simmer stirring continuously until thick and creamy for about 10-12
mins. It is done when the saucepan bottom can be seen when scraped with a
spoon. Remove from heat and stir in the vanilla extract and butter
until butter melts and blends in.
- Pour
into individual serving dishes or bowls of your fancy. To avoid pudding
skin from forming, cover with cling wrap on the surface of the pudding
(not at the rim of the dish) and let it cool to room temperature.
Refrigerate for at least 2 hours or store up to 2 days. Serve cold as is
or with suggested garnish.
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Very inetersting recipe...will try it for sure and let you know the results.
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