Recipe courtesy of Alton Brown
Show: Good Eats
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Chocolate Pudding
Total:
4 hr 20 min
Prep:
10 min
Inactive:
4 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 20 min
Prep:
10 min
Inactive:
4 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
Instant Chocolate Pudding Mix:
  • 3 ounces Dutch-processed cocoa, approximately 1 cup
  • 2 ounces cornstarch, approximately 1/2 cup
  • 6 ounces confectioners' sugar, approximately 1 1/2 cups
  • 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
  • 1 teaspoon salt

Directions

Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

Instant Chocolate Pudding Mix:

In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.

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