Egg yolks and milk

Leftover egg yolks and about-to-expire milk provided the inspiration to make chocolate pudding. winnond photograph

One of my ongoing kitchen goals is to eliminate waste.
Last fall when I was making macaroons for a baby shower I hosted, I put the unneeded egg yolks in a plastic container in the freezer rather than tossing them.
And there they sat — until an about-to-expire carton of milk provided inspiration.
I would kill two birds with one stone and make chocolate pudding.
David was both surprised and amazed (“You just made pudding?!) to find it in the fridge when he arrived home late from work one night. We’re generally a dessert-for-company-only kinda couple, so it’s a very rare occasion that I whip up something sweet on a weeknight.
This recipe comes from The Better Homes and Garden New Cookbook.
The frozen yolks did leave a few lumps in the pudding, so straining is an absolute must if you plan to follow my lead. If you’re using fresh yolks, you can probably skip this step. The frozen yolks did not however affect the setting or taste.

Chocolate pudding
175 mL (3/4 cup) sugar
80 mL (1/3 cup) cocoa
30 mL (2 tbsp) cornstarch
650 mL (2-2/3 cups) milk
4 beaten egg yolks
15 mL (1 tbsp) butter
8 mL (1-1/2 tsp) vanilla

In a heavy saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
Remove from heat. Gradually stir about 250 mL (1 cup) of hot mixture into beaten egg yolks.
Add egg mixture to saucepan. Bring to a gentle boil. Reduce heat. Cook and stir 2 minutes more.
Remove from heat. Stir in butter and vanilla. Pour pudding through fine mesh strainer into bowl.
Cover the surface with plastic wrap chill. Do not stir.
Makes 6 servings.


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