Serves: 4
Ingredients:
2 cups whole milk
1 tablespoon unsalted butter
5 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon pure vanilla or almond extract
Directions:
In a medium saucepan, combine milk and butter. Heat over medium-low heat, stirring gently to melt butter. In a small bowl, combine sugar, cocoa, and cornstarch – add water and mix to create a paste. Add paste into milk mixture and whisk well to combine. Raise heat to medium and cook, stirring with a wooden spoon until thick and bubbly, about 5 minutes. Remove from heat and stir in extract. Transfer to a bowl or 4 ramekins, cover with plastic wrap (make sure plastic is touching pudding to prevent a skin from forming) and refrigerate for at least 4 hours.
Nutrition info per ½ cup serving:
Calories: 152
Total Fat: 4 grams
Saturated Fat: 2 grams
Total Carbohydrate: 27 grams
Protein: 4 grams
Sodium: 340 milligrams
Cholesterol: 12 milligrams
Fiber: 1 gram