CHOCOLATE PUDDING

1. 1

   Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan.

2. 2

   Bring to a simmer, over medium-high heat.

3. 3

   Remove from the heat.

4. 4

   Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl.

5. 5

   Gradually whisk the hot milk into the egg mixture a little at a time making sure not to scramble the eggs.

6. 6

   Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil.

7. 7

   Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

8. 8

   Just before serving pour the cream into a chilled bowl (best trick ever).

9. 9

   Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form.

10. 10

    Take care not to over-beat the cream or it will be grainy.

11. 11

    Serve each pudding with a dollop of whipped cream on top and sprinkle some Flake.

No additional tips available.