Ok pudding is not really a boyfriend substitute but it sure is tasty and helpful when you are missing your other half. Currently my other half is in Vegas and going to be home late tomorrow night. I can’t wait! I hate being home by myself and having him back will be fantastic. Since I have all this time to myself I have been getting lots of things done and also decided to use this time to make something yummy that will take my mind off missing him…chocolate pudding! I have honestly never made homemade pudding before. The closest thing I have to this is my experience with cook and serve pudding which I burned (this was a while ago so no laughing) and it tasted horribly….yuck! However, this pudding turned out a 110% better! It was rich, creamy and had a very intense chocolate flavor. If you can handle not eating it the day you make it let it sit overnight because it gets even better! If your pudding turns out a little too thick (mine did) simply thin it out with heavy cream and whip until you get a nice creamy texture. I also added some extra chopped chocolate after I pulled the pudding off the stove and let it melt in the warm pudding before I put it in the refrigerator. This made the chocolate flavor more intense but if you don’t have the extra chocolate it’s not necessary.
Chocolate Pudding
2 C. whole milk
1/2 C. sugar
1/3 C. natural cocoa powder
4 t. cornstarch
3 large egg yolks
2 t. vanilla extract
1/4 t. fine salt
1 oz. finely chopped good chocolate
Put 1 1/2 cups of the milk, the sugar and the cocoa in a nonreactive saucepan. Bring to a simmer over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. If you try to incorporate too fast you will end up with scrabbled eggs…in the words of Alton Brown “not good eats.” Return to the saucepan and cook over medium-high heat whisking constantly until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pull off heat and add chopped chocolate if using.
Pour the pudding into individual servings or into a big bowl. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
If you think your pudding is to thick simply add heavy cream and whip until you have the consistency you desire.
I served mine with whipped cream but plain was delicious too!
Source: Tyler Florence
This would surely help to console me!! So rich and chocolaty and so delicious!! Yummy!
Oh, my, that looks delightful. I’ve only ever made instant Jello pudding before. I am totally going to try that when I get home.
I really can’t think of anything better than something chocolaty and creamy that would make a better boyfriend substitute.
Yay Pudding!! And Yay Artie being back!! It looks amazing, very rich and smooth, yum! Keep up the good work…can’t wait to see your next creation, especially since the oven is back!
It looks yummy! Looks easy enough that I can have my 4 year old help me make it with supervision.
And I LOVE the last picture! 
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