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Serves 6 |
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2 egg yolks ¼ cup milk 3 Tbsp cornstarch 3 heaping Tbsp cocoa 2/3 cup sugar 1 tsp vanilla
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Mix together with a wire whip until the cornstarch is dissolved. |
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1 ¾ cups milk |
Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into individual bowls or stemmed glasses. Cool to room temperature, then cover and refrigerate at least 4 hours. Serve with whipped cream. |
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