Chocolate Pudding
Ingredients
Utensils
| Utensil | Description |
|---|---|
| Bowl - Metal - Large | A large bowl made of metal |
| Measuring Cup - Liquids - 1 Cup | A cup for measuring liquids, measuring one cup |
| Measuring Cup - Solid - 1 Cup | A measuring cup for measuring solids, measuring one cup |
| Measuring Cup - Solids - 1/2 Cup | A cup for measuring solids, measuring out one half cup |
| Measuring Spoons | A set of spoons for measuring small amounts, often ranging from 1/8 teaspoon to 1 tablespoon |
| Pot - Medium | A metal pot for use on the stovetop, often with a long handle |
| Serving Spoon - Large | A large spoon, great for stirring, scooping, and serving |
| Stovetop Range | A range for cooking, often either powered by propane or electricity |
| Whisk | A whisk for stirring, generally made of metal |
Steps
Mix solids in pot
Put the sugar, cornstarch, cocoa, and salt into the pan. Using a whisk, mix well until it is a uniform consistency and color.
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Slowly mix in milk
Pour in a couple tablespoons of the milk, just enough to make a thick sauce (and to keep it from making bubbles of powder), and whisk it smooth. When it's nice and wet, add the rest of the milk and whisk until completely mixed.
Ingredients used in this Step
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Cook until roiling boil, stirring constantly
Cook over a constant medium heat (easier with a gas stove), stirring constantly (spoon or whisk) until it comes to a rolling boil.
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Boil for one minute, continuing to stir
Boil for one minute, stirring constantly.
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Timer: One minute roiling boil
00:01:00
Remove from heat and stir in the vanilla
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Pour it into one large bowl or individual custard cups.
Pour the still-hot pudding into either one large bowl or 6-7 individual custard cups. Can be eaten hot/warm or cold.