Chocolate Pudding
This recipe uses evaporated milk, sugar, cocoa powder, flour, and vanilla extract to create a decadent chocolate pudding.
Ingredients
- 1 (12 ounce) can evaporated milk, diluted with an equal amount of water 1 cup total liquid
- ½ cup granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 8 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the diluted evaporated milk, sugar, cocoa powder, and flour until smooth.
- Heat the mixture over medium heat, stirring constantly, until it comes to a simmer.
- Reduce heat to low and continue to cook for 10 minutes, stirring constantly, until the pudding thickens.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into serving dishes and let cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Storing your Chocolate Pudding
Chocolate pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Tips and Variations
- For a richer chocolate pudding, you can use heavy cream instead of evaporated milk.
- Add a pinch of salt to the pudding to enhance the flavor.
- You can flavor the pudding with different extracts like almond, rum, or coffee.
- Once the pudding is cool, you can fold in whipped cream for an extra decadent treat.
- Serve chocolate pudding cold on its own or topped with whipped cream, a maraschino cherry, or a drizzle of chocolate sauce.
- You can also use chocolate pudding as a layer in parfaits or trifles.