Anyway... here is the recipe (once again, this was inspired by an Allrecipes.com submission--Old-Fashioned Vanilla Pudding).
- 2 T cornstarch
- 2 T unsweetened cocoa powder
- 1/4 tsp salt
- 2 cups 2% milk, divided
- 2 egg yolks, lightly beaten
- 1 T butter
- 1 tsp vanilla extract
- 5-6 scoops of Kal brand stevia
- In a small saucepan, slowly stir cocoa powder and salt into 1 cup of milk over medium heat
- Whisk cornstarch into the remaining milk until lumps disappear (I did NOT do this for my attempt and my pudding was very lumpy)
- Slowly stir cornstarch mixture into saucepan; heat until thickened and bubbly
- Reduce heat, cook and stir for 2 more minutes. Remove from heat.
- Stir a small amount of hot mixture into the egg yolks and then pour everything back in the pan, stirring constantly.
- Bring to a gentle boil, cook and stir for 1 more minute. Remove from heat.
- Stir in butter, vanilla, and stevia (I added my stevia along with the cocoa powder and my pudding had an aftertaste at first. I think adding the stevia at the end might help).
- Cool for 15 minutes, stirring occasionally. Cover and refrigerate overnight.
Thoughts: Right after I made this I tasted it, and was unimpressed. I let it chill for an hour then served it to my sister and my kids with bananas and whipped cream. None of the kids finished it. My sister and I enjoyed it, but it tasted like it had been made with artificial sweetener... you know that unpleasant aftertaste.
So, I took this out today to finish it off (it wasn't that bad, just not great). I tasted it plain and it was great. Tasted just like regular pudding! The theme time and again has been... stevia desserts just have to sit for awhile. I wonder if it is the cooking or what. I don't have this problem with coffee and tea.
Changes for next time (the recipe already reflects these changes): Add stevia in the final step. Whisk cornstarch into 1/2 the milk before adding to saucepan.
Next time I will try making vanilla... the kids just seem to prefer vanilla stuff! Weirdos!