Prep 5 mins
Cook 30 mins
This is my Mom's recipe. She created it many years ago and it is still a favourite to this day. We eat it while it is still warm. This is the only way I will eat pudding now. My sons just go nuts for this! Custard powder may be in the British import section or in with the pudding mixes and such in the grocery store.
- Scald the milk.
- In a bowl, beat the eggs. Add the sugar, the cocoa and the custard powder.
- When milk is scalded, add one cup of it to the egg mixture SLOWLY.
- Then add the egg mixture back into the scalded milk SLOWLY.
- Cook until boiling.
- Stir constantly.
This makes an ENORMOUS batch! I scaled it down to "2" servings. I used soy milk instead of dairy milk (I heated it to almost boiling instead of 'scalding' the milk). It was a little lumpy but maybe next time I'll beat the egg a little longer. Also, DH and I like dark chocolate, so I will be doubling the amount of cocoa. But overall very creamy and thick... I ate what wouldn't fit into the tupperware warm and it was delicious!
This is the first time I ever used custard powder and was a little unsure of how it would turn out. Well, Oma got it right- Thick, light, creamy and chocolatyâ€¦What a delicious pudding. Besides using 1% milk, I made as posted. The family loved it and Iâ€™ll eat pudding occasionally, never a big fan BUT this has turned me around, I really enjoyed this pudding! It is the â€œhouseâ€� pudding from now on!!
This puddding was very simple but still delcious!! I thought it wasn't going to be very thick since I used skim milk, but the custard powder really make it a great consitency! Thanks for the recipe Saturn