Mexican Chocolate Pudding


Preparation info

  • Difficulty


  • Makes



Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

Once you’ve tasted homemade chocolate pudding—and discovered how simple it is to prepare—you’ll never consider instant again. This version has the flavors of Mexican chocolate, imbued with cinnamon and just a hint of heat from cayenne.


  • light brown sugar, ¼ cup firmly packed (2 oz/60 g)
  • cornstarch, 2 Tbsp
  • ground cinnamon, ½ tsp
  • cayenne pepper, tsp
  • salt, tsp
  • low-fat (2%) milk, 2 cups(16 fl oz/500 ml)
  • large egg yolks, 2
  • bittersweet chocolate, 4 oz (125 g), finely chopped
  • pure vanilla extract, ½ tsp


  1. In a small bowl, stir together brown sugar, cornstarch, cinnamon, cayenne, and salt. Set aside.
  2. In a saucepan, whisk together milk and egg yolks. Add brown sugar mixture and whisk to mix well. Bring to a simmer over medium heat, stirring constantly with a heatproof rubber spatula or a wooden spoon until sugar is dissolved and mixture begins to bubble around edges of pot, about 5 minutes. Cook gently, stirring constantly, for 1 minute longer, then remove from heat. Stir in chocolate until melted and smooth, followed by vanilla.
  3. Spoon pudding into 6 ramekins or dessert glasses, dividing it evenly, and smooth tops. Place a piece of waxed paper directly on surface of each serving to prevent a skin from forming. Refrigerate until well chilled, about 2 hours. Serve cold.

per serving 200 calories, 5 g protein, 28 g carbs, 9 g fat (5 g saturated fat), 70 mg cholesterol, 1 g fiber, 105 mg sodium