Yields: 6 servings
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Prep Time: 5 minutes
Inactive: 4 hours
Cook Time: 15 minutes
2 cups whole milk
½ cup sugar
1/3 cup cocoa powder
4 teaspoon cornstarch
3 large eggs yolks
2 teaspoons vanilla extract or 4 teaspoons vanilla essence
½ teaspoon fine salt
Take a glass bowl, place over a cooking pot with water and let the water to boil (the glass bowl should not come into contact with the water)
Pour 1½ cups of milk, sugar and cocoa stir and let simmer.
Meanwhile, whisk the remaining ½ cup of milk, cornstarch, salt, egg yolks and vanilla in a separate glass bowl, gradually whisk the hot milk into the egg mixture, return to the steamed glass bowl, cook over rapidly boiling water whisking constantly until the pudding comes to a boil, reduce the heat to maintain a simmer and continue whisking until thick.
Pour the pudding into individual pudding glasses or cups, cover with cling film paper and refrigerate for at least four hours, ideally overnight until set.
When ready to serve, remove from the fridge, scoop a generous amount of ice cream or whipped cream on top.