Fabulous recipe! When I make homemade pudding and custards, I add the milk and chocolate to the saucepan first, set my electric range temp to level 3 and stir until the chocolate chunks begin to melt. Then I add the sugar, cornstarch, salt and continue to stir until the the chocolate chunks are completely dissolved. Because the temperature of the mixture is still relatively low, I whip the egg yolks (which have been sitting out on my counter the whole time and should be close to room temperature); and add them directly to the saucepan. Then I begin to stir for about 5 minutes on level 3 heat to ensure the egg yolks are mixed in and no clumping forms. After that, I turn the heat up to level 5 and stir until the mixture thickens to my desired thickness. Remove from heat, add the butter and vanilla and continue to whisk. I should have added that I make pudding using a whisk because it ensures zero clumping. It takes a bit longer to make pudding/custard this way but I've never had it clump. Once I pour the pudding into the container(s), I allow it to cool on my counter for about 1 hour and then refrigerate it. You'll still get a pudding skin, but it's very minimal. GREAT recipe! Thank you!
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Fabulous recipe! When I make homemade pudding and custards, I add the milk and chocolate to...