Recipe - Light Chocolate Pudding

2 cup Whole milk
One half Vanilla bean; split
One half cup Sugar
2 tablespoon Cornstarch
1 pn Salt
2 ounce Semisweet or bittersweet
chocolate; your preference

(From a forgotten cookbook, author unknown; sorry)

Scald mild with vanilla bean. Set aside. Thoroughly stir sugar, cornstarch
and salt in a second pan. Gradually stir in the hot milk, then add the
chocolate. Cook, stirring gently, until chocolate melts and the mixture is
well blended. Remove the vanilla bean. Cook, stirring constantly until
thickened and boiling gently (there are no eggs, so boiling won't hurt the
custard). Remove from heat and pour into a heat proof dish. Cool.

You might want to serve with One half C heavy cream, adding 1 T liqueur or
flavoring toward the end of the whipping process. I like coffee, vanilla,
or almond flavored whipped cream with this pudding.

Posted to TNT Recipes Digest, Vol 01, Nr 946 by Melissa Tarleton
meltimnick@mindspring.com on Jan 17, 1998