One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for us at Christmas—at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. The home my husband and I moved into 11 years ago is unusual. We're retired farmers, and it's built from knotty pine—out of an old barn and hog house! The inside is wood. Donald, who enjoys woodworking, refinished the boards.
- 2 cups milk
- 2 tablespoons butter
- 2 ounces unsweetened chocolate, chopped
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 egg yolks, beaten
- 1/2 teaspoon vanilla extract
- Whipped cream, optional
- In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled).
- Combine the sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and cook over medium-low heat for 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat.
- Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes.
- Cover and refrigerate for 1 hour. Garnish servings with whipped cream if desired. Yield: 4 servings.
Originally published as Old-Fashioned Chocolate Pudding in Country Woman November/December 1991, p33
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