 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Our teenage son, John, has done lots of 4-H baking, reports Mary Anderson of De Valls Bluff, Arkansas. His favorite is this old-fashioned creamy chocolate pudding in a flaky crust. Ingredients:
1-1/2 cups sugar |
1/3 cup king arthur unbleached all-purpose flour |
3 tablespoons baking cocoa |
1/2 teaspoon salt |
1-1/2 cups water |
1 can (12 ounces) evaporated milk |
5 egg yolks, lightly beaten |
1/2 cup butter |
1 teaspoon vanilla extract |
1 pastry shell (9 inches), baked |
whipped topping |
Directions:
1. In a large saucepan, combine the first six ingredients. Cook and stir over medium-high heat for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly.
2. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool for 1 hour. Chill until set. Just before serving, garnish with whipped topping. Yield: 6-8 servings.
|
|