(Food styling / Jonathan Levitt; Photos by Zara Tzanev for The Boston Globe)
Serves 4
| 3 | tablespoons cornstarch |
| 2 | cups whole milk |
| 1/2 | cup sugar |
| 1/2 | cup unsweetened cocoa powder |
| 1/8 | teaspoon salt |
| 1/3 | cup warm water |
| 1 | tablespoon vanilla extract |
1. In a small bowl, whisk the cornstarch and gradually whisk in 1/4 cup of the milk, stirring to form a smooth paste.
2. In a heavy saucepan, mix together the sugar, cocoa, and salt. Gradually stir in the warm water to make a smooth, runny paste. Stirring constantly, bring the mixture to a boil over medium heat. Stir in the remaining 1 3/4 cups of milk, then the cornstarch paste.
3. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Remove from the heat; stir in the vanilla.
4. Pour the pudding into 4 small bowls or cups. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours and for up to 2 days. Serve with whipped cream. Adapted from "Joy of Cooking"
© Copyright 2008 Globe Newspaper Company.
