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Milk Chocolate Pudding with Raspberries
- Total Time: 2 hours 30 minutes
Ingredients
Scale
- 2 cups Marcel’s Whole Milk or 2% Milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon kosher salt
- 1 large egg
- 1 tablespoon unsalted butter
- 1 tablespoon pure vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Bringing the Milk to a Boil: Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Combining Dry Ingredients and Remaining Milk: Meanwhile, combine the sugar, cornstarch, and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- Incorporating the Egg Mixture: When the milk is boiling, remove the saucepan from the heat and gradually whisk in the egg mixture, stirring constantly.
- Cooking the Pudding: Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the chocolate chips until smooth.
- Dividing and Setting the Pudding: Divide the pudding among four to six 4-ounce bowls or 1/2-cup ramekins, topping each with 1 to 2 tablespoons of the berries. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
Nutrition
- Serving Size: 2 1/2 cups
