OLD-FASHIONED CHOCOLATE PUDDING

One of the nice things about this from-scratch pudding is how easy it is. I even make it into a pie with a graham cracker crust that our grandchildren just love.

—Amber Sampson, Somonauk, IL

Prep:10 min. Cook: 30 min. + chilling Makes: 4 servings

• 2 cups whole milk
• 2 Tbsp. butter
• 2 oz. unsweetened chocolate, chopped
• ⅔ cup sugar
• ⅓ cup all-purpose flour
• ¼ tsp. salt
• 2 large egg yolks, beaten
• ½ tsp. vanilla extract
• Whipped cream, optional

1. In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled).

2. Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat for 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat.

3. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes.

4. Cover and refrigerate for 1 hour. If desired, top with whipped cream.

⅔ cup: 413 cal., 20g fat (11g sat. fat), 120mg chol., 254mg sod., 52g carb. (40g sugars, 3g fiber), 8g pro.