Like most kids, my kids love pudding. But, usually it comes from a Jell-O box or as a Snack Pack. I hesitate to make homemade pudding because most of the time when I try to recreate a convenience item or restaurant dish, my kids won’t eat it because it is not exactly the same. Umm…no it is not the same, because it is better! Geez. Homemade macaroni and cheese? Yuck, we only eat Kraft spirals. Homemade broccoli and cheese soup? Gross, we like Panera. The list goes on and on. But, I decided to try this pudding anyways because I love Cook’s Country and it wasn’t a big time commitment and ingredient cost. And, who am I kidding? I knew if the kids wouldn’t eat it, I love chocolate pudding and I could eat it all myself! But, Jack and Sammie loved it! In fact, Sammie said it was one of the best things I ever made! This pudding was so easy to make and the ingredients are pretty much pantry staples. So, when you have a hankering for chocolate pudding and go in the cabinet to grab the powder in a box…Stop! Grab a bag of milk chocolate chips instead and make this delicious homemade pudding.
Yield: 4 servings
1/4 cup packed light brown sugar
3 Tbsp Dutch-processed cocoa powder
3 Tbsp cornstarch
1/4 tsp salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips (ATK recommends Hershey’s, but I used Ghirardelli)
1/2 tsp vanilla
Combine brown sugar, cocoa, cornstarch, and salt in a large saucepan. Whisk milk and cream into sugar mixture until smooth. Add the chocolate chips and bring to a simmer, whisking occasionally over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at the surface, 2-3 minutes. Stir in the vanilla off the heat.
Transfer the pudding to a large bowl. (I strained it first to get rid of any small lumps). Place plastic wrap directly on the pudding surface to prevent a skin from forming. Refrigerate until completely cool, about 4 hours. The pudding can be stored refrigerated in an airtight container for up to 3 days.
- Strain pudding with a large mesh strainer to remove any lumps
- Make sure to get all dry ingredients incorporated well into the liquid- they tend to get stuck in the bottom creases of the saucepan
- If you can’t wait 4 hours for the pudding to cool (It’s not easy): Transfer pudding to a 9 x 13 inch baking dish and place plastic wrap directly on the pudding’s surface (Do not use Pyrex- the quick temperature change could make it shatter). Place in the freezer until cool, 45 minutes to 1 hour.