1/2 cup (125 ml) sugar

3 tablespoons (45 ml) cocoa powder, sifted

2 tablespoons (30 ml) unbleached all-purpose flour

2 tablespoons (30 ml) cornstarch

3 eggs

3 cups (750 ml) milk, warm

1 teaspoon (5 ml) vanilla extract

In a saucepan, off the heat, combine the sugar, cocoa, flour, and cornstarch. Add the eggs and combine thoroughly with a whisk. Stir in the milk and vanilla.

Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer gently for about 1 minute.

Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.

When ready to serve, lightly whisk the pudding to lighten it and divide into six dessert cups.

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