The Dessert Collector

By Susan LaRosa

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Chocolate Pudding
By Seth Smoot

Chocolate Pudding

How delicious is chocolate pudding? It's so comforting and evocative of the past. This recipe really appealed to me because it calls for egg yolks -- they give pudding a wonderfully rich texture. It's from an all-dessert collection I bought on eBay, which came in a beautiful wooden box with the name A.E. Pettersen etched inside. The recipes date all the way back to 1932.

Work: 30 minutes
Total: 30 minutes

2 1/2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 ounces semisweet chocolate
2 cups milk
2 large egg yolks, beaten
1 tablespoon unsalted butter

1. In a medium saucepan combine cornstarch, sugar, salt, chocolate, and milk. Cook over medium heat, whisking constantly until well combined and mixture has thickened, about 8 minutes. Reduce heat to medium low and whisk constantly until very thick and smooth, about 18 minutes.

2. Stir a little of the pudding into yolks in a bowl, then add yolk mixture back to pan. Add butter and cook, stirring constantly, until heated through, about 2 minutes more. Serves 4 to 6.

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