Tuesday, March 28, 2006
My oldest son has developed a craving for chocolate pudding since track practice restarted. I was making the Jello box stuff, and decided I could do better, so I went back to the cornstarch pudding my mother had us make. I have tweaked the recipe to make, what I think is a pretty good one.
I like to cook on the stovetop, but after many trials, find it scorches less in the microwave.
1/3 cup Droste Cocoa (I am a good Dutch girl)
1/4 cup corn starch
1/3 cup sugar
1/8 teaspoon salt
Wisk together in a 2 quart bowl so you have lots of room for stiring without it sloshing over the edge.
Slowly wisk in 2 cups of milk. (I've been using 2%)
Microwave on high for 3-4 minutes. Wisk. Microwave in one minute intervals, wisking between, until pretty thick--it will stick to the edges a bit at the done part. It takes about 3 1/2-5 more minutes in my microwave.
Wisk in 1 tablespoon of butter and 1 teaspoon of vanilla.
Let cool, wisking about every 3-5 minutes for the first 15, unless you, like my son, like pudding skins!
Pour into cups you have rinsed with cold water. (then the pudding won't stick)
Enjoy warm or cold!