Photo by Ken Burris. This warm pudding has a marvelous deep chocolaty flavor, but it’s low in fat and super-quick to make. Don’t skimp on the quality of cocoa with this one—treat yourself to the good stuff.
1 large Egg2 1/4 cups fat-free or low-fat Milk, divided2/3 cup Sugar, divided1/8 teaspoon Salt2/3 cup unsweetened Cocoa powder2 tablespoons Cornstarch1 teaspoon Vanilla extract
Lightly beat egg with a fork in a medium bowl.Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
To Make Ahead: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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