New This Month

Milk-Chocolate Pudding

This creamy pudding serves as the filling in our Milk-Chocolate Pudding Cupcakes. Martha made this recipe on Martha Bakes episode 603.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Photography: Con Poulos

Source: Martha Stewart Living, February 2016


  • 1/4 cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1 tablespoon Dutch-process cocoa powder
  • 1/4 teaspoon coarse salt
  • 1 1/4 cups whole milk
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3 ounces milk chocolate, coarsely chopped (2/3 cup)


  1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight.

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