2/3 cup granulated sugar
3 TBs. cornstarch
1/4 cup cocoa powder
2 cups milk (I use 1 cup homo and 1 cup skim)
1 egg (lightly beaten)
1 1/2 tsp. vanilla
In large 8 cup (2 L) pyrex measuring cup or bowl
stir sugar with cornstarch and cocoa (using a whisk
helps to break up lumps).
Gradually whisk in milk. Put about 1/4 cup of this
mixture in separate small dish and whisk the egg into it.
Set aside. Microwave the milk, sugar, cocoa powder
mixture on high uncovered for 6 min. whisking after every
two minutes until boiling and thickened. Then whisk in
the egg mixture and continue to heat at MEDIUM (50%)
for 2 min. whisking after each minute. Stir in vanilla.
Pour into dishes and place waxed paper directly on
surface of puddings and chill until set...about 2 hrs. I
leave them overnight. Top with a cherry if desired
before covering. Makes 4 - 1/2 cup servings.