Chocolate Cream Pudding
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A rich and velvety homemade chocolate cream pudding finished with whipped egg whites. This classic chilled dessert offers a deeply satisfying cocoa flavor and a wonderfully smooth texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 2 hours | 6 servings |
🔪 Key Equipment
- Saucepan
- Double boiler
- Mixing bowls
- Whisk
Ingredients
Pudding Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Milk | Scalded |
| 5 tbsp | Cornstarch | None |
| 1/2 cup | Sugar | None |
| 1/4 tsp | Salt | None |
| 1/3 cup | Cold milk | None |
| 1 1/2 oz | Chocolate | None |
| 3 tbsp | Hot water | None |
| 1 tsp | Vanilla | None |
| 3 | Egg whites | Beaten stiff |
Instructions
Step 1: Making the Base
- Mix 5 tbsp cornstarch, 1/2 cup sugar, and 1/4 tsp salt together, then dilute with 1/3 cup cold milk.
- Add the mixture to 2 cups scaled milk and cook over hot water until thickened, stirring constantly until it coats the back of a spoon.
Step 2: Adding Chocolate and Finishing
- Melt 1 1/2 oz chocolate, add 3 tbsp hot water, stir until smooth, and add to the warm pudding mixture along with 1 tsp vanilla.
- Fold in the 3 egg whites that have been beaten stiff with a pinch of salt until fully incorporated and light.
💡 Make-Ahead & Storage: Chill in individual ramekins covered with plastic wrap for up to 2 days before serving.
Original Recipe Scan
