This old-fashioned homemade chocolate pudding includes vanilla wafers, toasted fluffy meringue on top, and a rich chocolate custard pudding.
Keyword: chocolate, pudding, vanilla, wafer
1boxvanilla wafers11 ounces
1/4 cupall-purpose flour
1/2cupunsweetened cocoa powder
2cupsmilk(I like to use whole milk but you can use your favorite)
Place 1/2 of the vanilla wafers in a large oven-safe bowl or casserole dish.
1 box vanilla wafers
Separate eggs, yolk from white, and place in separate bowls, being careful not to get any yolk into the whites.
3 large eggs
In a medium-sized saucepot, combine 1/2 cup of sugar, flour, and cocoa powder. Stir to combine. Add egg yolks and milk to chocolate pudding ingredients and cook over medium heat, stirring constantly (very important), with a wire whisk to prevent scorching, until thickened. This will take 10-15 minutes. Stir in vanilla.
3/4 cup sugar, 1/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon vanilla, 2 cups milk
Once the pudding is done, pour half over the wafers. Top with remaining wafers and remaining pudding mixture.
If you want to top with meringue
Preheat oven to 325. In a large, clean mixing bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating on high speed until stiff peaks form.
3 large eggs, 3/4 cup sugar
Spread meringue on top of the pudding and spread so it touches the edges of the dish on all sides. Bake until meringue is golden brown on top, about 15 minutes.
I like this homemade pudding served warm. It will keep for up to three days if stored in the fridge.