Ingredients
- 1/4 c. sugar
- 1/4 c. packed brown sugar
- 1/4 c. unsweetened cocoa powder
- 2 tbsp. cornstarch
- 1 tsp. instant espresso coffee powder or instant coffee crystals
- 2 c. milk
- 1 egg, lightly beaten
- 1 tbsp. butter
- 1 tsp. vanilla
- 1 banana, sliced (optional)
- 1 tbsp. chopped crystallized ginger (optional)
Preparation
Step 1
In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually whisk about ½ cup of the hot milk mixture into egg in a medium bowl. Add egg mixture to milk mixture in saucepan, stirring constantly. Return saucepan to heat; Reduce heat to medium low; cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Place saucepan in a very large bowl half-filled with ice water. Stir pudding constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover surface of pudding with plastic wrap. Refrigerate 2 to 24 hours. To serve, top with sliced banana and/or crystallized ginger. Makes 4 servings.