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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the first recipe I've tried out of my new cookbook, A New Way To Cook. It turned out great. I loved chocolate malt balls and the malted flavor in general. The malted milk powder also helps to keep the creamy texture even though you are using 1% lowfat milk. Ingredients:
4 cups 1% low-fat milk |
1/4 cup cornstarch |
1 cup instant malted milk powder |
1/4 cup unsweetened cocoa powder (dutch processed) |
1/4 teaspoon kosher salt |
2 ounces unsweetened chocolate, chopped |
6 tablespoons sugar |
1 teaspoon vanilla |
Directions:
1. In a small bowl, blend 1/2 cup of milk with the cornstarch.
2. Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
3. Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
4. Let cool, stirring occasionally until the custard is just warm.
5. Pour the pudding into small 1/2 c bowls.
6. Cover with plastic wrap and refrigerate until set.
7. You can make this up to 3 days in advance.
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