Chocolade pudding

Vegan Challenge

• Maizena, cacao, suiker met een beetje van de vanillemelk aanroeren.

• Vanillemelk koken, papje erbij, opkoken, goed kloppen met garde.

HandleTheHeat

Chocolate Peanutbutter Pudding Pie (onder Kuchen en van HandleTheHeat).

Zooooo lekker!!!!

Fran Costigan

Lekker, misschien tikkeltje te vloeibaar, broberen nog 1 TL custard erbij

• Sift the sugar, cornstarch, cocoa powder, and salt through a wire mesh strainer into a medium saucepan. Slowly stir in the milk. Keep stirring until no trace of any of the dry ingredients is visible. The idea is to make sure the cornstarch is completely dissolved before you turn on the heat.

• Cook over medium-high heat, whisking frequently, until the mixture begins to thicken and is close to a boil. This can take as long as 12 minutes. Adjust the heat as needed to get a full boil, but don’t let it be so high that the bottom scorches. As soon as the pudding starts to boil, it will thicken to pudding consistency. Immediately lower the

• heat and boil gently for another minute, stirring frequently with a silicone spatula.

• Remove the saucepan from the heat. Gently stir in the chocolate with the silicone spatula until the chocolate is melted and incorporated.

• Stir in the vanilla.

• Spoon the pudding into a bowl. It will be set and ready to use in about 30 minutes at room temperature, but it can be refrigerated for up to 24 hours. If you refrigerate it, cover the surface with plastic wrap, making sure the wrap adheres to the pudding to prevent a skin from forming.