No cookies today. Instead, I made homemade pudding. Todd loves it, and I don’t make it nearly as often as I should. This recipe is from Penzey’s Spice Company. Since we’re a small family, I cut it in half, so feel free to double it if you want more. I also brown the butter to give it a bit more depth. This recipe does not contain any eggs.
Penzey’s Chocolate Pudding for Two or Three
1 1/2 tablespoons butter
1/2 cup sugar
1/4 cup natural cocoa powder
2 tablespoons cornstarch
1/4 tsp. salt
2 cups whole, reduced fat or even skim milk (I use 2%)
1 1/2 tsp. pure vanilla extract
In a heavy saucepan, melt butter and heat over medium just until it becomes fragrant and starts to turn brown. Turn off heat (or remove from heat if using an electric stove) and pour butter in a small cup set next to stove.
In same saucepan, combine all of the dry ingredients. Turn heat back to medium and slowly add the milk, stirring constantly with a wire whisk or a wooden spoon. Bring to a full boil over medium heat. Leave at full boil, stirring constantly for 2 minutes or until thickened . Turn off the heat and add the melted browned butter and vanilla.
Pour into a bowl or 3 individual small bowls. Let cool for about 30 minute at room temperature, then transfer to the refrigerator to chill.
Note: If you have some waxed paper or parchment, you might want to lay it over the top to prevent a skin from forming. I didn’t have any of either, so I just let the skin form and peeled it off. It was kind of waste of pudding, but cheaper then running to the store for waxed paper.