Chocolate Puddings

Cooking Instructions

Place a strainer over a pitcher of about a 3 cup capacity; set aside near stovetop. Haveready 4 to 5 ramekins or custard cups, each of 2/3 to 3/4 cup capacity; set aside near stovetop. In heavy-bottomed, nonreactive, 1-1/2 to 2 quart pot, combine sugar, cocoa powder, cornstarch, and salt. With whisk or slotted spoon, mix thoroughly, pressing out as many lumps as possible.

In small bowl, combine egg yolks with several tablespoons of milk (no need to measure--just use a small amount). With fork, beat well to combine. Off heat, add yolk mixture to pot; stir gently to combine ingredients. Stirring constantly but gently, gradually add remaining milk to pot. With a rubber spatula, scrape sides and bottom of pot, and press out any visible lumps of cocoa.

Set pot over medium heat; stir constantly until pudding comes to a boil. At first, pudding will have a thin layer of foam on top--OK. Shortly before it boils, it will become lumpy--don't panic. Just keep stirring gently but constantly. When mixture has thickened and foam is beginning to be incorporated, stop stirring momentarily to check for a boil. Once mixture boils, boil and stir gently for 90 seconds (1-1/2 minutes), reducing heat if necessary to keep pudding at a low boil. After 90 seconds, remove from heat. Add vanilla and stir in just to incorporate. Immediately pour pudding into strainer. When pudding has been strained, immediately divide evenly among serving dishes, leaving some headroom on each. Cool for a few minutes, then chill until set, at least 2 to 3 hours