Today, I really wanted to eat something sweet, and I was thinking about making a chocolate pudding. I looked around my kitchen and found some sweetened condensed milk. I thought, why not try using it instead of regular milk? It might make the pudding even creamier!
Get Everything Ready
First, I gathered all the ingredients. I grabbed the sweetened condensed milk, some cocoa powder, cornstarch, a bit of salt, an egg, and some vanilla extract. I also got out a saucepan and a whisk. Making sure I had everything within reach before starting is important.
Mix the Dry Ingredients
In the saucepan, I mixed together the cocoa powder, cornstarch, and salt. I whisked them until they were combined. It’s crucial to mix these dry ingredients first to avoid any lumps later on. Trust me, you don’t want a lumpy pudding.
Add the Sweetened Condensed Milk
Next, I poured in the sweetened condensed milk. I stirred it into the dry ingredients until it was smooth. This part took a bit of elbow grease, but it was worth it. The mixture started to look like a delicious chocolate sauce. I could already tell this was going to be good.
Cook the Mixture
I placed the saucepan over medium heat and kept stirring. It’s important to keep an eye on it and stir continuously to prevent it from burning. After a few minutes, the mixture started to thicken. I knew it was almost ready when it began to bubble slightly.
Temper the Egg
While the mixture was heating up, I cracked an egg into a separate bowl and whisked it. Then, I slowly added a bit of the hot chocolate mixture to the egg while whisking constantly. This process is called tempering, and it helps prevent the egg from scrambling when added to the hot pudding.
Combine Everything
Once the egg was tempered, I poured it into the saucepan with the rest of the chocolate mixture. I continued to stir everything together over the heat for another minute or two until it was thick and glossy. Then, I removed the saucepan from the heat.
Add Vanilla
Finally, I stirred in the vanilla extract. This gives the pudding a nice aroma and enhances the flavor. I love the smell of vanilla, so I might have added a little extra.
Chill and Serve
I poured the pudding into individual bowls and covered them with plastic wrap, making sure the plastic wrap touched the surface of the pudding to prevent a skin from forming. Then, I placed them in the refrigerator to chill for at least two hours. The hardest part is waiting for it to cool down. I can see it looks very delicious and velvety.
After a couple of hours, I took the puddings out of the fridge and enjoyed my homemade sweetened condensed milk chocolate pudding. It was super creamy and rich, definitely a step up from regular chocolate pudding. My family loved it too, so it was a win-win!
- Be Patient: Don’t rush the cooking process.
- Temper the Egg: This step is crucial for a smooth texture.
- Chill Properly: Allow enough time for the pudding to set in the fridge.
