Dark Chocolate Pudding

Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting!

—Lily Julow, Lawrenceville, GA

PREP: 5 MIN. + CHILLING • COOK: 20 MIN. + COOLING • MAKES: 6 SERVINGS

• ¼ cup sugar
• 3 Tbsp. cornstarch
• ¼ tsp. salt
• 2 cups whole milk
• 3 large egg yolks
• 1 dark chocolate candy bar (6.8 oz.), chopped
• ½ tsp. vanilla extract
• Whipped cream, optional

1. 1. In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. 2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Reduce heat to low; stir in chocolate until melted. Remove from heat; stir in vanilla. Cool 15 minutes, stirring occasionally.
3. 3. Transfer to a bowl; press plastic wrap onto surface of pudding. Refrigerate until cold. If desired, serve with whipped cream.

1 SERVING: 266 cal., 15g fat (9g sat. fat), 104mg chol., 138mg sod., 35g carb. (29g sugars, 3g fiber), 6g pro.

SWEET SECRET

Plastic is placed directly on the surface of the pudding to prevent a skin from forming. The skin is actually milk protein (casein) that has dried out because of evaporation. You also can prevent a skin from forming by adding a thin layer of butter: Hold a stick of butter at 1 end and touch the other end to the hot pudding in several places until the butter has melted into a thin layer atop the pudding.