Chocolate Malted Pudding
This is the first recipe I've tried out of my new cookbook, A New Way To Cook. It turned out great. I loved chocolate malt balls and the malted flavor in general. The malted milk powder also helps to keep the creamy texture even though you are using 1% lowfat milk.
Ingredients
8 serv.Step-by-step instructions
- 1
In a small bowl, blend 1/2 cup of milk with the cornstarch.
- 2
Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
- 3
Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
- 4
Let cool, stirring occasionally until the custard is just warm.
- 5
Pour the pudding into small 1/2 c bowls.
- 6
Cover with plastic wrap and refrigerate until set.
- 7
You can make this up to 3 days in advance.
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