Name: Light Chocolate Pudding
Ingredients: 2 c Whole milk; 1/2 Vanilla bean; split; 1/2 c Sugar; 2 tb Cornstarch; 1 pn Salt; 2 oz Semi-sweet or bittersweet chocolate; your preference

When thoughts or inclinations contrary to the will and ways of God creep in, many dear Christians mistake these miserable orphans for their own children, and take upon themselves the full responsibility for these carnal passions. So deftly does the devil slip his own thoughts into the saints’ bosom that by the time they begin to whimper, he is already out of sight. And the Christian, seeing no one but himself at home, supposes these misbegotten notions are his own. So he bears the shame himself, and Satan has accomplished his purpose.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			1	Servings

INGREDIENTS

2	c	Whole milk
1/2		Vanilla bean; split
1/2	c	Sugar
2	tb	Cornstarch
1	pn	Salt
2	oz	Semi-sweet or bittersweet chocolate; your preference

INSTRUCTIONS

(From a forgotten cookbook, author unknown; sorry)
Scald mild with vanilla bean. Set aside. Thoroughly stir sugar, cornstarch
and salt in a second pan. Gradually stir in the hot milk, then add the
chocolate. Cook, stirring gently, until chocolate melts and the mixture is
well blended. Remove the vanilla bean. Cook, stirring constantly until
thickened and boiling gently (there are no eggs, so boiling won't hurt the
custard). Remove from heat and pour into a heat proof dish. Cool.
You might want to serve with 1/2 C heavy cream, adding 1 T liqueur or
flavoring toward the end of the whipping process. I like coffee, vanilla,
or almond flavored whipped cream with this pudding.
Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton
<meltimnick@mindspring.com> on Jan 17, 1998

A Message from our Provider:

“Lust and selfishness do not equal love”