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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My mom would make this recipe for us when I was a little girl. I found it recently in my recipe box. I have an allergy to eggs, so I just left out the egg. It tastes better than jello pudding. My whole family loves it. You can replace some of the cocoa with dark chocolate cocoa for an even richer pudding. Ingredients:
1/3 cup cocoa |
1/2 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
2 cups milk |
2 egg yolks, slightly beaten |
1 teaspoon vanilla |
Directions:
1. In a medium saucepan combine first 4 ingredients. With a wire whisk, gradually add milk. Cook over medium heat until mixture boils and thickens, stirring constantly; boil 1(one) minute.
2. In a small bowl blend about 1/3 of hot mixture into the egg yolk. Return to saucepan and blend well. Cook until mixture bubbles, stirring constantly. Remove from heat. Add the vanilla. Cool slightly and spoon into serving dishes.
3. Tastes great with whipped cream.
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