This recipe has been developed and tested for the gluten free community by Gf-Zing!
2 1/4 cups chocolate almond milk or gf rice milk
1/2 cup sugar
2 Tablespoons cornstarch
2/3 cups unsweetened gluten free cocoa or 3 ounces of unsweetened gluten free chocolate
1 large egg
1 teaspoon gluten free vanilla extract
1/4 teaspoon salt
Pour 2 cups of the almond or rice milk, 1/4 cup of sugar and the 1/4 teaspoon of salt into a large heavy pot. Bring to a boil and remove this from the heat. If using the unsweetened chocolate squares, break them up and add them to the hot milk mixture, to melt. If you are using the powdered cocoa, and want a more intense chocolate flavor, add 1 ounce of unsweetened chocolate here.
In a bowl, mix the remaining 1/4 cup sugar, the cornstarch and the cocoa. Whisk the remaining 1/4 cup of almond or rice milk into this mixture to make a smooth soupy substance. Whisk the mixture into the hot milk mixture and bring the combination back to a boil, whisking constantly so that lumps are not formed! Cook this for 2 minutes, stirring constantly, then remove from the heat.
In the same bowl where you mixed the cornstarch and cocoa up, whisk the egg until well beaten. Whisking constantly, add a ladle full of the hot mixture. Then pour the egg mixture into the hot mixture, whisking constantly. Cook the entire mixture over low heat, whisking constantly for 1 to 2 minutes, until it thickens. Do not boil. (If you are not confident about cooking homemade custard, you can do this part in a double-boiler, which will ensure that the mixture does not boil.) Add the vanilla last. Pour the pudding into a serving dish and chill. If you do not want a skin to form on the top of the pudding, place a piece of wax paper on the top and press it down to touch the surface of the pudding while it chills. Serve cold.
Kids like this pudding served with honey, believe it or not.
Use all gluten free ingredients!
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