Homemade Milk Chocolate Pudding

My recent ambition in the kitchen has not only left me with frousse this week, but also a giant tub of homemade milk chocolate pudding!

I used this recipe from the site to whip up a batch of one of my favorite comfort snacks and I would definitely recommend you do the same!

I started off by putting my dry ingredients in a saucepan: flour, sugar, cocoa powder and a pinch of salt. Now, just to point out the only fault when exactly it occurred, I’m pretty sure there is too much sugar in this recipe. They tell you to put 1 1/3 C. but the pudding came out way too sweet. My dad thought it tasted like frosting.

But let’s continue. When you mix your dry ingredients, it’s important to remember to put up a pot of milk to scald. I have a terrible habit of not reading recipes through to the end before starting so I didn’t have scalded milk ready to go on command.

And then, I realized I didn’t know how to scald milk! How exactly do you know when it’s scalded? Do you wait for bubbles and steam? Because I didn’t have time to seek advice, I went with the steaming method. And sure enough…judging from the bottom of the pot of milk, it definitely seemed scalded:

Don’t worry, that all came off. And all the milk was perfect.

I poured it in slowly, along with my beaten egg and came out with this lovely concoction:

It had the look and color of pudding but definitely not the texture yet. It was so liquidy after pouring in the milk, I was afraid it would never thicken.

I was able to make waves in the mixture for a good 10 minutes:

(How good does that look???)

But then, finally, this happened:

It began to thicken! So I took it off the heat, poured in the instructed amount of vanilla extract and was on my way to letting it set in the refrigerator.

I probably should have given in more time to cool because now that I’m looking at the picture, I notice a lot of condensation from the steam but we all learn from our mistakes, right?!

I definitely enjoyed my pudding the next day but made way too much. I had to bring it in to share with the coworkers! Enjoy!

Milk Chocolate Pudding
The only revision I would make to this recipe is adding less sugar than they say. My attempt came out a bit too sweet. Also, let stand to cool after adding vanilla extract to avoid condensation.

Forget the powdered version, and make delicious chocolate pudding from scratch.


1 1/3 C. sugar
2/3 C. flour
pinch of salt
4 Tbs. baking cocoa
4 C. milk, scalded
1 egg, beaten
2 tsp. vanilla


Combine sugar, flour, cocoa, and salt in a saucepan. Gradually stir in the scalded milk and the egg. Blend well. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat. Stir in the vanilla. Spoon mixture into 6 dessert dishes. Refrigerate several hours or until set. Yield: 6 servings

Tags: , , ,

  • http://www.sugarplumsweets.blogspot.com Emiline

    Funny, I’m not sure I know what scalded milk is. I always thought it was milk that you brought to a boil.
    You can’t go wrong with chocolate pudding. Do you think this would go well in a pie crust? Or was it not thick enough.

  • http://www.recipe4living.com Hillary

    Emiline – Good idea! I actually do think this would be great in a pie crust. Let me know if you wind up doing that!

  • JEP

    Mmm…homemade is always better than store-bought pudding or mixes! I would love to perfect a good butterscotch pudding recipe:)

  • http://www.ohfortheloveoffood.blogspot.com Carol Rodé

    Hi there Hillary, thanks for coming by my blog and for the compliment. Matcha sure is the ‘in’ ingredient these days and it should be, it’s so versatile! What a delightful blog you have, you’ve done extremely well with the chocolate pudding – like you, I always make extra to share ( isn’t that the BEST? Food always tastes yummier shared ;o)) and I always lessen the sugar amount in every recipe – you’ll never go wrong there. I enjoyed reading your posts especially the one where foodies tell about the ‘food enjoyed most by others that they hate’.

  • http://www.toothfairyrecipes.com/Home/tabid/181/Default.aspx Matin

    That looks delish, I didnt even know u can make milk chocolate at home.
    X M

  • http://momsrecipesandmore.blogspot.com chanit

    Wonderful !
    It was one of my childhood favorite dessert.
    It’s time to make it again ,thanks for the recipe ! :-)

  • http://www.cakespy.com Cakespy

    Oh, pleasure overload. This looks so, so excellent. It takes longer, but it really is better than the stuff Bill Cosby tells us to buy.

  • http://aloshaskitchen.blogspot.com melissa

    wow! I might just have to make this for the hubby. :D

  • http://holybasil.wordpress.com Christine

    I’ve tried Nigella Lawson’s recipe for chocolate pudding and as I recall, it didn’t have that much sugar in proportion to the other ingredients… in any case, homemade pudding is so much better than any store bought version.

    The step by step photos are always helpful – though they can be rather time consuming to do, don’t you think?

  • Karen

    Homemade pudding is so good. I have a recipe that works in the microwave- even better. I will have to post it.

  • Addie

    Homemade pudding has always been a big hit in our house. Scalded milk is when “there are tiny bubbles just starting around the edge.” You don’t want to boil the milk. That is ‘boiled milk.’ Boiled milk can burn VERY quickly and even though you don’t scrape the bottom of the pan, it will impart that burnt taste into your product.

    In my recipe, I use corn starch as the thickening agent. (egg allergies in the family) I also make it in a double boiler. Less chance of it burning. And requires less constant stirring. I haven’t made butterscotch pudding in years. If my memory serves me, there are some extra steps to making the butterscotch before you make the pudding. Will have to find my old tattered recipe.

  • jean watkins

    I used 2/3 c of sugar or less and used cornstarch instead of flour. Otherwise it was the same as moms. Love it

  • Addie

    JEP, you asked for it and here it is. Homemade butterscotch pudding. I used to make a double or triple batch, spoon it into paper coffee cups and bring to our church suppers. It is so easy to make. Dark brown sugar will give you a more intense butterescotch flavor vs. the light brown or granulated. And DO NOT use the condensed sweetened can milk. A different product entirely. I have others who made this mistake and then came back and asked what went wrong. This is a very old recipe. I have had it for at least 50 years.

    Homemade Butterscotch Pudding

    2/3 c. packed dark brown sugar
    2 tbls. cornstarch
    1 12 oz. can of evaporated milk
    1/3 c. water
    1 lg. egg
    3 tbls. of softened room temp. butter
    1/2 tps. of vanilla extract
    Whipped cream

    Combine sugar and corstarch in a double boiler. Stir in evaporated milk and water. Cook over medium heat, stirring occasionaly until milk is scalded. (tiny bubbles will appear around the edge.) Remove from heat.

    Lightly beat the egg and add a small amount of the milk mixture and mix together. Return pan to top of double boiler. Add the egg mixture to the milk mixture, stirring constantly until mixture thickens. Approximately one minute. The pudding at this stage should coat the back of a spoon. Remove from the heat. Stir in butter and vanilla. Pour into serving bowl or individual containers. Allow to cool completely. Serve with whipped cream on top.


  • jcurick

    Just happened on this site.
    I scald the milk in the microwave. You can tell it is scalded by the thin skin that developes on the top of the milk. It doesn’t take long.

  • http://www.chewonthatblog.com Maxine

    Addie – thanks for the recipe! We’d LOVE to include it on Recipe4Living. Feel free to submit it here: http://www.recipe4living.com/Help/Default.aspx?id=53886. Thanks!!

LinkWithin Related Stories Widget for Blogs