I love convenience products and use them often, but chocolate pudding is the perfect thing to make from scratch. This recipe uses both cornstarch and egg yolks, and it produces a thick, rich pudding that’s great all by itself or even better with a big dollop of whipped cream on top.

Serve chilled with a big dollop of whipped cream. (Stacey Little / Southern Bite)

Homemade Chocolate Pudding

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4

Ingredients

• ¼ cup sugar
• ¼ cup firmly packed light brown sugar
• ¼ cup cocoa powder
• 2 tablespoons cornstarch
• dash of salt
• 2 egg yolks
• 2 cups whole milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

1. In a medium pot, whisk together the sugar, brown sugar, cocoa powder, salt and cornstarch until no lumps remain.
2. Add the egg yolks and about ⅓ cup of the milk, and stir to create a thick, smooth paste.
3. Place the pot over medium heat and gradually whisk in the remaining milk.
4. Cook, stirring constantly, until thick and smooth – 5 to 10 minutes. Be cautious not to scorch the pudding.
5. Remove from the heat and add the butter and vanilla. Stir until melted.
6. Pour into a bowl with a lid and place a sheet of plastic wrap directly on the top of the pudding to prevent a skin from developing.
7. Place the lid on the bowl and store in the refrigerator for at least 4 hours to allow it to thicken more. Serve chilled.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”