Servings: 6 Servings
Prep: 20 mins
Total: 20 mins
INGREDIENTS
1 large egg
2 1/4 cups nonfat or low-fat milk, divided
2/3 cup sugar, divided
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract
DIRECTIONS
1. Lightly beat egg with a fork in a medium bowl.
2. Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
Tip:
MAKE AHEAD TIP: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.
MAKE AHEAD TIP: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.
NUTRITION FACTS
Calories 164, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 37 mg, Sodium 110 mg, Carbohydrate 34 g, Fiber 3 g, Protein 6 g, Potassium 311 mg. Exchanges: Other Carbohydrate 2.
