| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Cocoa powder |
| 2 |
tb |
Sugar |
| 3/4 |
c |
Skim milk |
| 1/4 |
ts |
Vanilla |
INSTRUCTIONS
Arthur Schwartz, NY Daily News, 9/19/1990 (really)
In a large mug (at least 12 oz) dissolve cornstarch, cocoa, and sugar in
milk. Microwave on high for 90 sec or until mixture boils (see below). Stir
in vanilla. Chill in refrigerator at least 1 hour.
Notes:
** I use a pyrex measuring cup instead of a mug. This way I can watch that
the pudding doesn't boil over.
** It takes longer than 90 min with my microwave. I usually nuke it for 1
min, stir, nuke for 30 sec, stir and nuke again in three 30 min intervals
watching through the door to stop and stir when it starts to overflow. I
want the total nuking time to be at least 60 seconds *after* it first boils
so that the cornstarch is completely cooked through.
** After you've made it once or twice you can adjust the cocoa and sugar to
suit your tastes. Eg. I find that when I use Dutch processed (dark) cocoa,
I need only 1 T of cocoa powder.
Posted to fatfree digest by Barbara Heller <barb@altoetting-online.de> on
Oct 21, 1998, converted by MM_Buster v2.0l.
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