*  Exported from  MasterCook  *
 
                  Not For Wimps Chocolate Custard Pudding
 
 Recipe By     : Judith Burke <YPWA61A@prodigy.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7      oz            semi-sweet chocolate (no substitutions!)
    4      tb.           butter
    2      cups          2% milk (don't use whole or cream)
    4                    egg yolks, with the small white “tails” re
    3      tb.           cornstarch.
      1/2  c.            sugar
 
  Place cornstarch in a small measuring cup.  Remove 1/4 c. milk from 2 c.
  Pour over cornstarch.  DO NOT STIR.  Let sit while you prepare the rest.
 
  Put milk and chocolate in an 8 cup glass pitcher, and microwave on high
  for about 3 minutes, remove, beat with whisk or fork, and continue
  heating and stirring until you have melted all the chocolate.  If a few
  flecks remain, it’s okay. Beat egg yolks with sugar. Pour a bit of the
  hot chocolate/milk mixture into the beaten egg yolks, and stir.  Continue
  adding hot chocolate to the egg yolks until you have added about 3/4 c.
  of the mixture.  Then add this back into the large container of hot
  chocolate mixture.
 
  Gently stir the cornstarch mixture and it will appear very stiff.
  Continue to stir and the cornstarch will suddenly blend smoothly into the
  milk.  Add this smooth mixture to the chocolate-egg mixture and stir well.
    Return to microwave, and heat on high for about l minute.  Scrape sides
  well, beat mixture, and continue heating for l minute intervals or less.
  Mixture will seem to thicken quickly at the edges, and may even seem to
  curdle.  Don't panic.  Remove, and beat vigorously, and it will smooth.
  When it is at about the consistency of a light mayonnaise, fluffy and
  pudding-y, remove from heat, and stir in butter.  Voila!
 
 
 
 
 
 
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