Chocolate Pudding: The Real Thing! Noreen & Marion

1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
2 & 1/4 cups whole milk (do not use low-fat or nonfat)
5 large egg yolks, beaten to blend
6 ounces semisweet chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract

Sift sugar, cornstarch and salt into medium bowl. Scald milk in heavy medium saucepan. Add yolks to sugar mixture and whisk until well blended. Gradually whisk hot milk into yolk mixture; continue whisking until smooth. Return mixture to saucepan and stir over medium heat until thick custard forms, about 8 minutes.

Remove from heat. Stir in butter and vanilla. Pour custard into six 3/4-cup custard cups or wineglasses. Press plastic wrap onto surface of each to prevent skin from forming. Cool to room temperature. Refrigerate for at least 2 hours or overnight.

6 servings.

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