Chocolate pudding from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 950) by Mark Bittman

  • half and half cream
  • vanilla beans
  • dark chocolate
  • EYB Comments

    Can substitute milk for half and half cream, and vanilla extract for vanilla beans. See the book's "Ultra-rich pudding" for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for half and half cream, and vanilla extract for vanilla beans. See the book's "Ultra-rich pudding" for a variation.

  • Dannausc on April 18, 2020

    The pudding didn’t firm up so I froze it. It was still pretty good— reminded me of a pudding pop.

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