Quick, you’ve got 10 min. before you have to be out the door! Story of yours and my life right about now!
My friends at martha stewart also know of this problem due to the face that their readership is the head of house, the bread winner, and often times, the queen dessert maker. Her pudding recipe is super easy, comes together in a snap, and tastes like you’re going to need to double this batch next time!
I did modify this recipe slightly to suit my own needs and tight time frame so there’s no ice bath in my house and there was no homemade whipped cream. In fact, there was no whipped cream at all. Sue me 🙂
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 2 cups milk
- 2 large egg yolks, lightly beaten
- 4 ounces semisweet chocolate, finely chopped
- 1 tablespoon unsalted butter, softened
- 1/3 cup heavy cream
- 1 tablespoon confectioners’ sugar
- Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
- Pour pudding through a sieve into a heatproof bowl. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days)