2 tablespoons cornstarch
1/2 cup sugar
2 1/2 cups half and half (or 1/2 milk and 1/2 heavy cream)
1/3 cup Bel colade 22/24 cocoa or equal
1 large egg
3 large egg yolks
1 teaspoon vanilla
- Combine the cornstarch, half of the sugar with 1/2 cup of the half and half. Stir to dissolve the sugar. Add the cocoa, egg and egg yolks and whisk until smooth.
- In a heavy saucepan, cook the remaining 2 cups of milk and the remaining sugar until it boils for several minutes.
- Slowly pour the egg mixture into the hot milk while whisking the mixture to keep it smooth. Cook until bubbles rise through the liquid but not to a boil. Remove from the heat. Stir in the vanilla.
- Pour the pudding into serving dishes or a casserole dish. Cover the pudding surface with waxed paper placed directly on the pudding. Let cool for one hour and then place in the refrigerator to chill.