SERVES: 4-6
INGREDIENTS:
1 C Sugar
4 TBSP Dry
cocoa
3 TBSP All-purpose flour
2 Egg YOLKS
1/2 C Milk
3/4 C Half
& Half
2 TBSP Butter
(NOT margarine)
1 tsp. Vanilla
DIRECTIONS: (Make in
the morning for a dinner dessert)
Sift dry ingredients into the top of a double boiler; add
egg yolks and milk and half & half and stir to blend. Cook in top of a double boiler, stirring
constantly with a whisk and scraping sides and bottom to prevent sticking. Cook until the ‘pudding’ holds it shape when
dropped from a spoon or swirled in the pot – be patient – this takes about 11-12
minutes once the water begins to boil.
When thickened, remove from heat and add butter and
vanilla. Blend well and pour into individual
serving cups. Chill completely. Serve with a dollop of whipped cream with an
Andes mint in the top, or top with crushed almonds and a squirt of caramel
syrup. Use your imagination.
My cups hold 4 ounces of liquid to the rim – this recipe
makes 5 – 3 oz. (as shown in the picture) servings or 6 smaller servings.
By the way - this makes a divine chocolate pie. Preheat oven to 350°
Pour chocolate pudding in a pre-baked pie shell. Top with a meringue made with
2 Egg
whites
1/4 tsp. Cream of Tartar
1/4 C Sugar
Combine and beat until stiff peaks form. Spread over the warm pie filling, sealing around the edges - and bake until golden brown - about 12-15 minutes. Cool completely before serving!
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