Chocolate Pudding (Alton Brown) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 3/4 cups instant chocolate pudding mix, recipe follows |
2 cups milk |
2 cups heavy cream |
1 teaspoon vanilla extract |
Directions:
1. Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
2. Instant Chocolate Pudding Mix:
3. 3 ounces Dutch-processed cocoa, approximately 1 cup
4. 2 ounces cornstarch, approximately 1/2 cup
5. 6 ounces confectioners' sugar, approximately 1 1/2 cups
6. 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
7. 1 teaspoon salt
8. In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
9. Yield: 3 1/2 cups dry mix
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