Egg-Using Chocolate Pudding
-------------------------------------------------------------
This pudding is rich and chocolaty, and best of all, uses up those extra eggs!
Servings: Eight or so small bowls.
Ingredients:
2 cups of milk, any percent fat will do
1 1/2 teaspoons of vanilla extract
A scant 1/4 cup of cane sugar
3 TBSP of cornstarch
1 pinch of salt
Three duck egg yolks or 4 chicken egg yolks
3.5oz milk chocolate chips
3.5oz dark chocolate chips
(Optional) A splash of coffee
Instructions:
Combine milk, sugar, cornstarch, and salt in a medium-sized saucepan over medium heat. Stir continuously with a whisk. Heat until just bubbling and thickened. Turn heat to low and continue to cook and stir for 3 more minutes. Turn the heat off.
Slowly ladle some of the hot pre-pudding to the bowl with the egg yolks. Stir very quickly. Keep doing this until the yolks are hot and a pale color, but still liquid. Add them to the saucepan of hot pre-pudding while stirring. Turn the heat to medium and cook while stirring for 3 more minutes.
Add the chocolate, (optional) coffee, and vanilla to the pre-pudding in the pot. Stir until the chocolate is melted. Chill, then serve with whipped cream!
Changes you can make:
Add less or more sugar based on your sweet tooth. I like mine slightly less sweet, so feel free to adjust accordingly.
I use 2% milk for this recipe, but I'm sure whole milk would make it even richer!
You can use only milk or dark chocolate.
*Note: I adapted this recipe from https://www.tasteofhome.com/article/how-to-make-pudding-the-old-fashioned-way/.
