Rich and Creamy Microwave Chocolate Pudding

3 cups milk (I usually use a combination of evaporated skim milk and regular skim milk)

3/4 cup sugar

3 egg yolks, well beaten

1/4 cup cornstarch

3 oz. unsweetened chocolate, coarsely chopped

1/4 tsp. salt

1 Tbsp. butter

1 tsp. vanilla


In an 8 cup pyrex measuring cup (or microwave safe bowl), combine the milk, sugar, cornstarch and egg yolks.  Whisk vigorously to blend.  Add the chocolate.  Microwave on high for 3 minutes, then whisk.  Microwave on high for an additional 2 to 3 minutes, then whisk again until smooth.  You may have to add additional milk to thin it out to your desired consistency.  Add butter and vanilla and stir until incorporated.  Pour through a fine-mesh strainer to eliminate any lumps.  (There aren't usually many lumps with this microwave method.)


Immediately press a piece of plastic wrap on the surface of the pudding to prevent formation of a skin.  Let cool for about a half hour if you like to eat it warm.  Otherwise, refrigerate and serve it cold.