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How to make pudding

Easy Chocolate Pudding

2/3 cup sugar
1/4 cup Argo® or Kingsford's® corn starch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons Mazola® margarine or butter
1 teaspoon vanilla

In medium saucepan combine sugar, corn starch, cocoa and salt. Gradually stir in milk until smooth.
Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in margarine and vanilla. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in margarine and vanilla.

Pour into serving bowls Cover; refrigerate.

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Tempering Eggs

To avoid ending up with bits of cooked scrambled egg in your pudding, you need to gently raise the temperature of the eggs before adding them to the hot milk mixture.

• While the milk and sugar are heating, lightly beat the eggs in a medium mixing bowl.
• When the milk comes to a boil, remove it from the heat, and pour about a cup or so into the bowl in a slow, steady stream; meanwhile, with your other hand, whisk the mixture constantly. (This is a good job for older kids, while you handle the hot stuff.)
• Pour the hot milk-and-egg mixture back into the pot, and return it to the stove.
• Cook over medium heat, using a wooden spoon to stir.
• Unlike with cornstarch puddings, you don't need the egg mixture to boil.
• The mixture will thicken slightly, so it looks like very heavy cream. It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard.
• Remove from heat. The pudding will thicken more as it cools.

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