Chocolate Custard Pudding
|Sugar||150 Milliliter (2/3 Cup)|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Flour||15 Milliliter (1 Tablespoons)|
|Unsweetened chocolate squares||2 Ounce (2 Squares, 1 Ounce /28 Gram Each)|
|Milk||500 Milliliter (2 Cups)|
|Egg yolks||4 , slightly beaten|
|Butter||30 Milliliter (2 Tablespoons)|
In 2 1/2-quart (2.5 1) bowl combine sugar, cornstarch, flour and salt.
Add unsweetened chocolate to milk mixture.
Chocolate will melt when pudding is stirred.
Beat before adding egg yolks.
Stir in milk.
Microwave at 100% (HIGH) 7-10 minutes, or until thickened, stirring every 3 minutes.
Stir about 1/2 cup (125 ml) mixture into yolks.
Return to mixture in bowl, stirring well.
Microwave at 100% (HIGH) 1-2 minutes, or until thick.
Stir in butter.
Cool slightly; stir in vanilla.
Cover with plastic wrap to prevent skin forming on top.