I grew up on chocolate pudding. It was one of the desserts served most often in my house, and my daughters love it likewise. This one's for them, and for the kid in all of us who still gets that craving every now and then for a rich, smooth, creamy pudding.
Makes 6 servings
2 tablespoons sugar
1/4 cup cocoa
3 tablespoons cornstarch
Pinch of salt
1 1/2 cups evaporated skim milk
1/2 cup skim milk
1/4 cup light or dark corn syrup
1 large egg
1 ounce bittersweet (or semisweet) chocolate, chopped
In a saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in the milks and the corn syrup, and bring the mixture to a boil over moderately high heat, whisking constantly. Boil the mixture for 1 minute and remove it from the heat.
In a bowl, beat the egg lightly and whisk in 2 tablespoons of the hot chocolate mixture. Add the egg mixture to the saucepan, and cook the pudding over moderate heat for 1 minute, whisking. Stir in the bittersweet chocolate, and transfer the pudding to a bowl. Cover the surface directly with plastic wrap. Let it cool and chill well before serving.
Nutritional Analysis per 1/2-cup serving: 174 calories; 14% calories from fat; 3 grams of fat; 144 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton