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PHOTO: Lori Rice
Yield: 4 servings
- 1/2 cup white granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 tsp. cornstarch
- 1/8 tsp finely ground sea salt
- 2 cups goat’s milk
- 2 large egg yolks
- 1/2 tsp. pure vanilla extract
- optional toppings: chopped chocolate, chopped nuts, shredded coconut, whipped cream
In a 3-quart saucepan, mix together the sugar, cocoa powder, cornstarch and salt. Whisk in the milk, and place the pan over medium-high heat. Whisking occasionally, warm the milk just until the surface begins to bubble, about five minutes.
While the milk warms, place the egg yolks in a medium bowl, and whisk until broken and blended together.
Once the milk bubbles, turn off the heat. Add about 1 tablespoon of the hot liquid to the egg yolks, and whisk well. Continue to add hot liquid to the yolks, whisking constantly until you have added about 1/2 cup. Pour the egg mixture into the saucepan and whisk well.
Turn the heat to medium, and bring the pudding to a low boil, stirring often. Allow to boil gently for 30 seconds to a minute, until the pudding thickens and coats the back of a spoon. Adjust the heat as needed to prevent boiling over.
Once thickened, remove from the heat and stir in the vanilla. Pour the thickened pudding into four heat-safe bowls. Refrigerate until chilled, about two hours. If desired, place a piece of plastic wrap over the surface of the pudding to prevent skin from forming. Sprinkle with your favorite toppings before serving.