3 1/2 Tsp all-purpose flour
3 Tsp cocoa powder
3/4 cup sugar
Hefty pinch of course salt
1 1/2 cups of whole milk
2 Tsp unsalted butter, room temperature
1 large egg, beaten
1 tsp pure vanilla extract
Press the flour, cocoa powder, sugar, and salt through a sieve into a medium saucepan, to eliminate any lumps. Whisk in the milk.
Over medium heat, stir the mixture until thickened, about 2 1/2 minutes. Be sure to get the spoon around the edges of the pan as the mixture thickens. Whisk if needed to combine well. Stir in the butter.
Temper your egg by whisking a small amount (about a Tsp) of the hot chocolate mixture into the beaten egg and then return to the pudding in the pan. Stir in the vanilla and cook to completely thicken, 2 to 3 more minutes. If you are unsure about having cooked egg in your pudding strain through a sieve. Pour the pudding into four to six 6-oz pudding cups or ramekins.
It's best to serve warm. If cool is your thing chill in fridge until ready to serve. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!). Top with a dollop of whipped cream, if desired.
I hope you enjoy making easy homemade pudding for you and your family. Let me know how it turns out. See ya soon!
Recipe adapted from the book 'Mad Hungry' by Lucinda Scala Quinn.