2 large egg yolks
2 Tablespoons cornstarch
2 cups whole milk, divided
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Whisk egg yolks in a medium bowl until light yellow and they increase in volume. Whisk in cornstarch and 1 cup of milk. When the mixture is smooth, set aside.
In a medium saucepan, bring sugar, cocoa, salt, remaining 1 cup of milk just to a simmer over medium-high heat while whisking.
Remove from the heat.
Add small amounts of the cocoa mixture to the egg mixture while whisking constantly.
Once both mixtures have been combined, pour back into the saucepan and heat over medium-high while whisking constantly.
Bring to a full boil.
Reduce to a simmer and continue to whisk until the pudding thickens.
Remove from heat and stir in vanilla extract.
Pour into a bowl and cover with plastic wrap, allowing it to come into complete contact with the pudding’s surface.
Chill for one to two hours.
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