Puddin'

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Is there any one who doesn't love a bowl of cold, creamy pudding? Not at my house, I tell you! It doesn't really matter what flavor, they love it all. Last week I wanted something sweet and homey for dessert and decided to make it a double header -- chocolate and tapioca. My kids love homemade chocolate pudding, and so does Doug. And I love tapioca pudding (and so does Doug!). If you make cooked pudding from the box, I encourage you to cross over to the homemade side. It takes almost the same amount of time and the difference is tremendous. I promise if you try it, you'll never go back!

Chocolate Pudding


1/2 c. sugar
2 T. cornstarch
pinch salt
2 c. milks (I use 2%)
2 egg yolks
2 squares semi-sweet chocolate, chopped roughly
1 T. butter
1 t. vanilla


In a medium saucepan, measure sugar, cornstarch, and salt. Whisk together. Gradually stir in milk and egg yolks; whisk together. Stir in chocolate. Heat over medium, stirring constantly, until mixture comes to a full boil. Remove from heat. Stir in butter and vanilla and stir until smooth and butter is melted. Spoon pudding into small bowls, or one large bowl. Cover with wax paper to avoid having a skin form (although we like the skin). Chill for about two hours, or until completely set.

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Tapioca Pudding


⅓ c. sugar
3 T. minute tapioca
2 ¾ c. milk
1 egg, beaten
1 t. vanilla


Mix together everything but the vanilla and let stand for 5 minutes. Cook over medium heat, stirring constantly so the milk won't scorch the bottom. Bring to a full boil, then remove from the pan from the heat. Stir in the vanilla.


Let the pudding for 20 minutes, then stir. Spoon into bowls and refrigerate for an hour or more, unless you like it warm.

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