Something Scrumptious

I first started making homemade saucepan pudding when I was about twelve. Only back then it was vanilla. The recipe came from my mom's Better Homes and Gardens cookbook, which I would pull out every Wednesday night while she and my step-dad were at their weekly line dancing lesson, and I would sit in her big cozy bed and eat it while watching Rescue 911. It was a favorite ritual of mine.

Well, my love of homemade pudding continues, and now I share it with my children. There's something so warm and comforting about silky pudding fresh off the stove. My children would agree (tonight it was chocolate.)

Chocolate Saucepan Pudding

In a heavy medium saucepan, combine 3/4c. sugar, 2 Tbs. cornstarch, 1/3c. cocoa powder, and a dash of salt. In separate bowl, whisk 4 egg yolks and set aside.

Turn heat to medium and whisk in 3c. whole milk.
Cook and stir until mixture thickens and is bubbly. Add 1-2 oz. bitter or semi-sweet chocolate, cut up.
(I like Trader Joe's 72% dark Belgium chocolate.)
After mixture thickens to pudding consistency, temper eggs by removing 1c. of the pudding mixture and adding it to the bowl with the egg yolks. Whisk to combine and return yolk and pudding mixture to pan (you may want to remove pan from heat during this part so you don't burn your pudding.)
Cook and stir for another 1-2 minutes. Remove from heat and stir in 1 Tbs. butter and 2 tsp. vanilla (I used Mexican.)
Immediately transfer to another bowl and cover with plastic wrap, pressing the wrap onto the surface of your pudding so that no film will form. Place in fridge for 2-4 hours to cool.
Serve with fresh whipped cream. Rich and delicious!