INGREDIENTS

INSTRUCTIONS

Scald 1 1/2 cups of milk in a heavy saucepan (look for tiny bubbles around
the edge).  Mix together the cornstarch, sugar, salt and cocoa, add the
remaining 1/2 cup milk, and stir until well blended. Stir in the scalded
milk and blend well.  Pour the mixture back into the saucepan and stir
constantly over medium heat until thickened. Let the pudding boil for one
minute while stirring briskly. Remove from heat, pour into a bowl and let
cool for a few minutes. Stir in the vanilla, spoon into serving dishes.
You can eat the pudding warm (you probably -will- taste it while warm) or
cover and refrigerate until ready to serve. A little heavy cream over each
serving is nice, maybe a little cookie along side . . . I never use salt
and cut the sugar back to 3 Tbs. You can experiment a little. I usually use
low fat or 1% milk. Nonfat is OK too, but it does loose a little something.
There's no need to use whole milk, but you can.
Use good quality cocoa and high quality vanilla extract. You can use
vanilla sugar also, which is my favorite way. Take 1/2 a vanilla bean and
slit it vertically and then cut each half into two or three pieces. Add the
pieces to a cup of sugar, cover, and let it sit a few days. The sugar then
becomes flavored by the vanilla. Remove the vanilla pieces and the sugar is
ready to use.
This recipe allows for the formation of a "skin" on the top of the pudding.
I've been told that by laying a piece of plastic wrap over the top while
the pudding is setting up, the skin won't form. I've not tried that, so I
don't know if it really works. I like that skin <g>.
Posted By belinkof@netcom.com (Shel Belinkoff) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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