(amended to add my notes)
Milk Chocolate Pudding
1/4 and 1/2 cup sugar
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
2 1/2 and 1/2 cups whole or lowfat milk
2 large eggs
2 large egg yolks
4 ounces milk chocolate, melted
2 T unsalted butter
1 tsp vanilla extract
In a heat-resistant mixing bowl, blend 1/4 cup of sugar with cornstarch and cocoa powder, whisking to break up any lumps.
Stir in 1/2 cup of milk, eggs, and egg yolks.
Whisk together until smooth.
Set aside.
Combine 2 1/2 cups milk and 1/2 cup sugar in large nonreactive saucepan.
Bring to a boil over medium heat.
Take the pan with the milk mixture off the heat.
Pour about one-third of the mixture into a heat-resistant pouring container.
Gradually pour the mixture from the pouring container into the egg mixture that was set aside, whisking constantly.
Pour the egg mixture into the pan with the remaining milk mixture.
Return the pan to medium heat.
Stir constantly with a wooden spoon until thick and quite smooth.
At the same time, melt the milk chocolate.
Put the melted milk chocolate into a small saucepan.
Pour about one-third of the hot egg/milk mixture into the melted milk chocolate and stir until very smooth.
Pour the melted chocolate into the large saucepan.
Add the butter and vanilla.
Stir until well blended.
Remove from heat.
Pour the pudding into eight 6oz ramekins or a large bowl.
Place waxed paper or parchment paper directly on top of the pudding to keep skin from forming.
Pierce paper in one or two places to let heat escape.
Chill for at least two hours.
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Update: Good, not great. Has a very soft flavor, not intensely chocolate -- more like something that you'd expect to have with a contrasting flavor.
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