AI-generated imageEgg-free stovetop cocoa-milk pudding
Makes 3 portions. Prep 5 min, cook about 9 min, chill at least 1 hour: total about 74 min or longer. Egg-free cocoa pudding thickened with cornstarch.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Whisk together 35 g sugar, 20 g cocoa, 26 g cornstarch and 0.5 g salt in a saucepan. Prepare a whisk and three heatproof cups.
- 02
Gradually add 400 ml cold pasteurized milk in three batches, whisking until smooth.
- 03
Cook over medium-low heat, scraping the bottom constantly, about 6–8 min. Once slow large bubbles appear and the mixture thickly coats a spatula, cook and stir 1 min more. Excess heat can scorch it.
- 04
Turn off heat, stir in 2 ml vanilla and divide among three heatproof cups. It thickens more while chilling even if still softly set when hot.
- 05
When steam subsides, cover and refrigerate at or below 4°C for at least 1 hour. Move to refrigeration within 2 h of cooking and serve cold.
Helpful source links
Before you cook
Allergen: milk. Check cocoa, vanilla and starch labels for milk, nut or soy cross-contact warnings. Use pasteurized milk, refrigerate at or below 4°C within 2 h and eat within 2–3 days. This chilled dessert is best not reheated for texture.
Allergens: milk
Image & source credits
AI-generated image.
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