This milk chocolate pudding recipe is based on an old one I found in The New York Times years ago. The flavor is reminiscent of the old canned milk chocolate flavored Hunt's Snack Packs, but better!
Here's the New York Times recipe. That one has bananas and cookies, but I served mine in wine glasses and topped it with whipped cream. My husband loved it so much he posted a photo of it on Twitter, and I liked it because it was yet another way to showcase good milk chocolate.
Milk Chocolate Pudding Equipment and Ingredients
The recipe is pretty simple, but you do need two medium to large size bowls along with a saucepan.
The ingredients are rich. Along with milk chocolate (you can use any brand, but I recommend chocolate rather than chips), there's whole milk, cocoa powder, egg yolks and cream. So yes, this is a little richer than the Hunt's Snack Packs.
Milk Chocolate Pudding
- 5 ounces milk chocolate (140 grams)
- 3 tablespoons sugar (36 grams)
- 2 tablespoons unsweetened cocoa powder (12 grams)
- 2 tablespoons cornstarch
- Pinch salt
- 2 large egg yolks
- 1 ½ cups whole milk, divided use
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Start with two medium to large size mixing bowls.
- Put the chocolate in one of the bowls.
- In the second bowl,whisk together the sugar, cocoa, cornstarch and salt; whisk in egg yolks and ½ cup milk until smooth.
- In a large saucepan over high heat, bring remaining 1 cup milk and ½ cup cream to a simmer. Gradually add the hot milk mixture to the bowl with chocolate and whisk until smooth.
- Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
- Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes (Mine was thick in five, at which point I reduced the heat to low and cooked it another minute or two). Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
- Lay a piece of waxed paper or parchment over the pudding and let it cool for about 30 minutes at room temperature. Transfer to refrigerator to chill.
- When pudding is chilled, whip the cream until peaks form. Beat in sugar and vanilla. Layer pudding in glasses with the whipped cream.