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