Milk Chocolate Pudding Recipes

Steps:

• Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.
• Transfer to a bowl and chill pudding, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 2 hours.

Steps:

• In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. Whisk in milk and egg yolk. Bring to a boil over medium-high, whisking constantly; cook 2 minutes. Remove from heat; whisk in vanilla and chopped chocolate until melted. Pour mixture into a bowl and cover with plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate until cold, at least 30 minutes and up to overnight.

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

Steps:

• Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
• Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
• Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)

Steps:

• In a medium saucepan, whisk together the oat milk, cocoa powder, vanilla paste, salt and 1/4 cup of the sugar. Place over medium-low heat and bring just to a simmer, whisking occasionally, 3 to 5 minutes.
• In a large bowl, combine the egg yolks, whole egg, cornstarch and 1/4 cup of the remaining sugar. Whisk until thick and pale yellow in color.
• When the oat milk mixture comes to a simmer, temper the eggs by slowly ladling half of the hot oat milk mixture into the egg mixture while continuously whisking. Pour the combined mixture back into the saucepan with the remaining oat milk mixture. Cook over medium-low heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, 6 to 7 minutes. Be careful not to boil the custard mixture.
• Place the melted chocolate in a medium heatproof bowl. Once the custard is thickened, strain in a fine-mesh strainer, over the melted chocolate. Whisk to combine.
• Evenly divide the budino among six 6-ounce jars or glasses. Wrap the glasses with cling film and refrigerate for 3 hours or up to overnight.
• About 30 minutes to 1 hour before serving, combine the strawberries with the balsamic vinegar and remaining 2 teaspoons sugar. Stir to combine and set aside at room temperature.
• When ready to serve, top each budino with the strawberries and a sprinkle of granola.

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

Steps:

• For Peanut butter pudding:
• Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
• For chocolate pudding:
• Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• For topping:
• Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.

Steps:

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
• Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
• Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

Steps:

• Combine cocoa and cornstarch in bottom of heavy bottomed saucepan. Add condensed milk and water and stir to combine.
• Use medium low heat and stir regularly until cit begins to thicken.
• Once it starts to thicken, stir constantly until it begins to boil/bubble.
• Allow pudding to cook for one more minute after it first begins to boil/bubble.
• If the pudding got lumpy (either heat was a little high or it wasn't stirred enough when it was thickening, use an immersion blender or whisk to make it smooth.
• Remove pudding from heat and stir in vanilla. You can substitute almond flavoring for the vanilla if you prefer that flavor.
• Pour into four bowls. Cover with plastic wrap, pressing the plastic onto the top of the pudding; this will prevent the pudding from forming a thick skin.
• Refrigerate until chilled or eat immediately. Serve with whipped topping.