Mexican Chocolate Pudding

Preparation info
  • Makes


    • Difficulty


Appears in
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)


  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