The World's Best Chocolate Pudding
4 extra large egg yolks
3/4 c. Granulated Sugar (I use evaporated cane juice..same as sugar)
1/4 c. All purpose flour (I use freshly milled wheat)
3 T. cornstarch
2 1/2 c. of Milk
5 oz. Semisweet chocolate finely chopped
2 oz. of Unsweetened Chocolate Finely chopped
1 t. of Vanilla Extract
4 oz of White chocolate cut into 1/2 pieces
Whipped Cream for serving
In a medium bowl, mix the egg yolks, sugar, flour, and cornstarch. Add 1 or 2 tablespoons of the milk and mix to make a smooth paste.
In medium saucepan over medium-high heat scald the remaining milk. Remove from the hear and stir into the egg-flour mixture. Pour the milk-flour mixture back into the saucepan and place over medium heat, whisking constantly until it beings to boil and thicken. Reduce the hear to low and cook for 2 more minutes, stirring constantly.Take care not the let the bottom burn. Remove the saucepan from the heat and add the semisweet and unsweetened chocolates and vanilla. Stir until the chocolate melts and the mixture is smooth. Let cool for 5 minutes, then gently fold in the white chocolate pieces just to incorporate.
Spoon the pudding into individual glasses. Cool at room temperature, then refrigerate until serving time. Garnish each serving with a dollop of whipped cream.
I will be making this on Saturday..