Homemade chocolate pudding

Last week Big had to get 4 shots at the doctor's office.  Neither of my girls like getting shots (big surprise, right?) and there are usually lots of tears just in anticipation of the event.  This time, I didn't tell Big until I picked her up from preschool where we were going because I didn't want her stressed out about it all morning.  When she started crying, I said that if she was brave, we could have a treat.

Treats to my girls usually mean food (I know this isn't good . . . we shouldn't use food as rewards with our kids and all that but they're like their mom and they think that food makes things better).  Big asked if we could go buy some pudding for a treat.  Lately she's been begging for those Jello PuddingSnacks and I've been putting her off (artificial flavors, colors, trans fats and all those reasons).  I also had a bad dessert experience lately with an instant jello that I didn't realize was sugar-free and all I could taste was the aspartame.  Yuck.  So, I told her we could make pudding at home.

I've never made my own pudding before but being a custard, it's an awful lot like making an ice cream base or mousse.  We literally whipped it up in about 10 minutes and then stuck it in the refrigerator until dinner time so it could set up.  It was delicious!  A few lumps from not whisking vigorously enough (5 year old hands aren't that strong) but I liked this basic recipe and would make my own again soon.  Makes me want to make a homemade chocolate cream pie . . . . yum!

Chocolate Pudding (serves 6)
from Tyler Florence / Food Network

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp. cornstarch
3 large egg yolks
2 tsp. pure vanilla extract
1/4 tsp. fine salt
optional:  whipping cream

Put 1.5 cups of the milk, the sugar, and the cocoa in a saucepan and bring to a simmer over medium high heat.  Remove from the heat.  Meanwhile, whisk the remaining 1/2 cup milk, cornstarch, salt, egg yolks, and vanilla in a bowl.

Temper the egg yolk mixture with a few tablespoons of the hot chocolate mixture, whisking constantly.  Add a little more at a time and keep whisking until the egg yolk mixture is warm.  Then, add the warmed / tempered egg yolk mixture to what's left in the saucepan, continuing to whisk constantly.

Cook over medium high heat whisking constantly until the pudding comes to a full boil.  Reduce the heat to maintain a simmer and continue to whisk until thick, about 2-3 minutes more.  Pour the pudding into a bowl (or 6 individual dessert cups).  Cover with plastic wrap and refrigerate 4 hours or overnight until set.  Serve with freshly whipped cream, if desired.