Once you’ve tasted homemade chocolate pudding — and discovered how simple it is to make — you’ll never consider instant again. This version has the flavors of Mexican chocolate, imbued with cinnamon and just a hint of heat from cayenne. It’s a healthy alternative to high-fat chocolate ice cream, and the creamy texture is deceiving.
Mexican Chocolate Pudding
1/4 cup (2 oz./60 g.) firmly packed light brown sugar
2 Tbs. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1/8 tsp. salt
2 cups (16 fl. oz./500 ml.) low-fat (2%) milk
2 large egg yolks
4 oz. (125 g.) bittersweet chocolate, finely chopped
1/2 tsp. pure vanilla extract
In a small bowl, stir together brown sugar, cornstarch, cinnamon, cayenne and salt. Set aside.
In a saucepan, whisk together milk and egg yolks. Add brown sugar mixture and whisk to mix well. Bring to a simmer over medium heat, stirring constantly with a heatproof rubber spatula or a wooden spoon until sugar is dissolved and mixture begins to bubble around edges of pot, about 5 minutes. Cook gently, stirring constantly, for 1 minute longer, then remove from heat. Stir in chocolate until melted and smooth, followed by vanilla.
Spoon pudding into 6 ramekins or dessert glasses, dividing it evenly, and smooth tops. Place a piece of waxed paper directly on surface of each serving to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold. Serves 6.
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