Today’s vanilla and chocolate pudding recipe is a sweet, thick, and creamy dessert. It is better than a store-bought pudding which can contain artificial flavors and preservatives which may harm one’s health. The light milk-based custard is thickened with eggs and cornstarch. It can be served warm during cold days or chilled on summer days.
Ingredients:
Vanilla Pudding:
• ⅓ cup of sugar
• ¼ cup of cornstarch
• ¼ tsp salt
• 2 ⅔ cups of milk
• 1 large egg
• 2 tsp vanilla extract
Chocolate Pudding:
• ½ cup of sugar
• ⅓ cup of cocoa powder
• ¼ cup of cornstarch
• ¼ tsp of salt
• 2 ⅔ cups of milk
• 1 large egg
• 1 tsp vanilla extract
Instructions:
This recipe takes about 30 minutes to make. Serves 6.
To prepare the vanilla pudding, put sugar, cornstarch, and salt in a mixing bowl.
Using a wire whisk, mix all ingredients together.
Crack open an egg into a separate bowl.
Pour 2/3 cup of milk into the bowl and whisk well.
Pour egg mixture into the bowl of dry ingredients and whisk well.
In a saucepan, boil 2 cups of milk over high heat.
Remove from heat.
Gradually pour egg mixture into the boiled milk while whisking constantly to avoid cooking the eggs.
Put the saucepan back on the stove.
Simmer for 3 minutes over medium heat while constantly stirring.
Remove from heat and whisk in vanilla extract.
Set aside.
To prepare the chocolate pudding, put sugar, cocoa powder, cornstarch, and salt in a mixing bowl.
Using a wire whisk, mix all ingredients together.
Crack open an egg into a separate bowl.
Pour 2/3 cup of milk into the bowl and whisk well.
Pour egg mixture into the bowl of dry ingredients and whisk well.
In a saucepan, boil 2 cups of milk over high heat.
Remove from heat.
Gradually pour egg mixture into the boiled milk while whisking constantly to avoid cooking the eggs.
Put the saucepan back on the stove.
Simmer for 3 minutes over medium heat while constantly stirring.
Remove from heat and whisk in vanilla extract.
Pour vanilla pudding into serving glasses.
Pour chocolate pudding on top to fill the serving glasses.
Sprinkle chocolate chips on top and serve.
Ideas And Tips:
• If you’re serving the pudding cold, place a plastic wrap directly on the surface of the pudding. Let the pudding chill in the refrigerator for 2 to 3 hours. Putting a plastic wrap directly on the surface of the pudding prevents milk evaporation while cooling. This keeps the surface moist, which prevents a chewy skin from forming on top of the pudding.
images – https://www.youtube.com/watch?v=kF2B7qgnUpw
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