Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 3 ounces Dutch-processed cocoa, approximately 1 cup
  
• 2 ounces cornstarch, approximately 1/2 cup
  
• 6 ounces confectioners’ sugar, approximately 1 1/2 cups
  
• 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
  
• 1 teaspoon salt
• 8 cups milk
• 2 teaspoon vanilla extract

Directions:

In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. This can be stored in an airtight container in the refrigerator for up to 1 month. Place dry pudding mix into a medium saucepan. Add milk and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 3-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

Makes 8 approximately 1 cup servings.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.