Chocolate Pudding
From the Hubbard Street Grill in Chicago, as taught in a class at Treasure Island.
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Preheat: ° | Yield: servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 3/4 cup Sugar
- 3 Tbsp Flour
- 1 1/2 Tbsp Cornstarch
- 4 cups Milk
- 4 Egg Yolks
- 6 oz. Semi-Sweet Chocolate Chips
- 1/2 tsp Vanilla
Directions
- Bring the sugar, flour, cornstarch and milk to simmer, slowly pour into stainless bowl over beaten eggs. Return mixture to pot and bring back to just under simmer.
- Remove from heat and pour over chips and vanilla. Mix well.
- Pour into cups and cool.
Notes
- Cover each cup with saran wrap pressed over the pudding to prevent skin from forming.
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