There is nothing like pudding to sooth the soul, and after a crazy busy week it was just what the doctor ordered. Even without a box it is entirely possible to throw it together with the rest of dinner and get it to the table while still slightly warm. This also makes great filling for chocolate cream pie.
I learned this basic method from my grandma, who never measured anything out. She showed me how to combine the dry ingredients first and temper the eggs later on. She started me out on vanilla (omitting the cocoa and chips), which she called blancmange. Once you have the method down you’re on your way to whatever you fancy: vanilla, chocolate, coconut. . .
Chocolate Pudding (Six servings or filling for one 8″ pie)
3 c. milk (whole milk is best, but I used 1/2% here)
2 T. cornstarch
1/2 c. sugar
2 T. cocoa (I used Hershey’s Special Dark.)
2 t. vanilla
1/2 c. chocolate chips
Warm the milk over medium heat. Combine the dry ingredients together well.
Whisk the dry ingredients into the milk. Continue to whisk over medium heat.
It will thicken up, bubble and start to look like pudding.
Break the eggs into a bowl and beat until combined. Spoon a couple large dollops of hot pudding into the eggs to temper them.
Stir together and dump it into the pan on the stovetop. Whisk briskly for another minute over the heat.
Take the pudding off the heat. Whisk in the vanilla and chocolate chips, stirring until the chips are melted and incorporated. This final step is what gives you the richness of boxed pudding.
Pour into bowls or dishes. You can serve it right away or put it in the fridge. If you don’t like the skin on the top, just press a piece of plastic wrap on the surface before you put it in the fridge.