This is exactly the recipe I was looking for to taste like the boxed "cook & serve" stuff of my youth! I read through several reviews first, as I always find that helpful on this site, so I did incorporate some of those ideas for the good and bad on my first try. First off, I stuck with 1/4 C cornstarch as published and had no problems with consistency. I dropped sugar to 1/3 C as I always find American recipes too sweet. Upped salt to 1/4 tsp and also upped cocoa to 4 heaping teaspoons. I mixed 3 different types I had on hand: Hershey's special dark, Wilbur's and Bellagio sipping chocolate cocoa for extra decadence. I also threw in a few drops of hot sauce just for kicks although I didn't really taste it. The second batch I just made this morning was perfect! The difference between it and last week's was that last week I used 1 can of evaporated milk (per reviewer) along with whole milk, as I didn't have enough milk on hand. There was definitely an unpleasant, weird flavor last week that I attributed to the evaporated milk although I was concerned I might have slightly burned it too. So this week I used all whole raw milk and noticed none of the weirdness even though I had some slightly burnt stuff stuck on the bottom of the pot again. So unless you really like the flavor of evaporated milk, I would not suggest it for this recipe. As for the skin, I like it as proof it's homemade pudding
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This is exactly the recipe I was looking for to taste like the boxed "cook & serve" stuff of...