Homemade Chocolate Pudding
Homemade chocolate pudding is unreal y’all. I really am obsessed in a dangerous way.
The first time I tried homemade pudding was just a few months ago! I’ve always eaten the instant pudding, and I’ve almost always eaten cold. I’ve had Jell-O Cook-and-Serve, which is good…. but making it from scratch? It’s phenomenal.
It’s so incredibly chocolate-y and rich. That’s the first big difference I noticed from store bought. And it’s also a little thicker, which I liked too. I decided I really prefer eating it warm, right off the stove top. But I made pudding cups for the fridge too, and my daughter was in heaven. So you really can’t go wrong either way.
Unless you don’t try it warm. That would be wrong.
Add a big (BIG) dollop of whipped cream and let it get all melty on top of the pudding. Then dig in and enjoy!
- 3 egg yolks
- 3 cups milk
- 1 1/2 cups white sugar
- 3 tbsp cornstarch
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tbsp butter
- 1 1/2 tsp vanilla extract
A "skin" forming on top of the warm pudding is very normal. If you want to avoid that altogether, pour it into a container (or multiple containers) and cover immediately.
Some separation during chilling is also normal. Just stir before eating if any occurs (I don't usually see much of this though unless it sits in the refrigerator for a very long time).