Pudding! Is there any other snack food that gives you a greater return on investment? Just a few minutes of stirring leaves you with a completely nostalgic bowl of pleasure that’s totally possible to eat all four servings of in one sitting. (Oops.) You don’t even have to chew, just slurp it down for maximum enjoyment. Make each flavor individually, or layer them for a homemade Snack Pack.
And if the thought of pudding skin gives you goosebumps, there’s an easy way to avoid it: place a sheet of plastic wrap directly on the pudding surface before chilling.
YIELD: about 2-1/2 cups (4 small servings)
TOTAL TIME: 10 minutes, plus chilling time
DIFFICULTY: 1
2/3 cup (4-2/3 ounces) granulated sugar
1/3 cup (1 ounce) unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon kosher salt
2 cups whole milk
INSTRUCTIONS:
Whisk the sugar, cornstarch, cocoa powder, and salt together in a heavy-bottomed pan. Slowly whisk in the milk and bring to a simmer over medium heat. Stir constantly, as the sweetened milk will burn on the pan bottom if left unattended, and you don’t want burned bits in your pudding.
Once at a simmer, stir for a few minutes more, until the pudding is opaque and thickened. Serve warm or chill, as desired.
Store the pudding in the refrigerator in an airtight container for up to 5 days.
YIELD: about 2-1/2 cups (4 small servings)
TOTAL TIME: 20 minutes, plus chilling time
DIFFICULTY: 2
1/4 cup (1-3/4 ounces) granulated sugar
2 tablespoons cornstarch
1/2 teaspoon kosher salt
2 large egg yolks
2 cups whole milk
1 teaspoon vanilla extract
INSTRUCTIONS:
Whisk the sugar, cornstarch, and salt together in a medium bowl, then add the egg yolks. Whisk vigorously until the yolks are fully incorporated; the mixture will change from a chunky, grainy yellow paste to a light and creamy slurry.
In a 1-quart heavy-bottomed saucepan over medium-low heat, warm the milk until it is steaming and just starting to bubble at the edges. Remove from the heat and pour into a heatproof liquid measuring cup. Slowly drizzle the milk into the egg mixture, whisking vigorously and continuously.
Return the milk and egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until thickened. Transfer the pudding to a clean bowl and whisk in the vanilla. Serve warm or chill, as desired.
Store the pudding in the refrigerator in an airtight container for up to 5 days.
YIELD: about 2-1/2 cups pudding (4 small servings)
TOTAL TIME: 1 hour 15 minutes, plus chilling time
DIFFICULTY: 1
1/4 cup small tapioca pearls
3 cups whole milk, divided
3 tablespoons granulated sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
Soak the tapioca pearls in 1 cup of the milk at room temperature for 1 hour.
Drain the tapioca and discard the soaking milk. Place the tapioca in a saucepan with the remaining 2 cups milk and the sugar. Bring to a simmer and stir constantly for 10 to 15 minutes, until the pudding is thick and the tapioca is tender.
Transfer the pudding to a bowl and whisk in the vanilla. Serve warm or chill, as desired.
Store the pudding in the refrigerator in an airtight container for up to 5 days.
EVEN FIVE-STAR COOKS LOVE TAPIOCA
Confession: I stole the soaking method from Thomas Keller, because it’s so easy to let the tapioca sit there while you go about your business prepping other stuff or cleaning the kitchen. Would you rather stand around whisking a pot of steaming milk or fix yourself an entire dinner while the tapioca soaks? I thought so.