Warm Chocolate Pudding

• 1 large egg
• 2.25 cup(s) nonfat or low-fat milk, divided
• 0.66 cup(s) sugar, divided
• 0.125 teaspoon(s) salt
• 0.66 cup(s) unsweetened cocoa powder
• 2 tablespoon(s) cornstarch
• 1 teaspoon(s) vanilla extract

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Directions

1. Lightly beat egg with a fork in a medium bowl.
2. Combine 1 1/2 cups milk, 1/3 cup sugar, and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa, and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
   
   Carb Servings: 2 other carbohydrate Carbohydrate Servings: 2

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