Old Fashioned Chocolate Pudding

If you prefer the traditional dairy pudding this is the perfect recipe. It takes some time to make , but the payoff is worth it. This pudding is rich, creamy, and chocolaty. You can have a lot of fun adding in nuts, dried fruits, candies, or whatever else you think would be delicious. Try using different extracts such as almond, orange, or peppermint. Start with 1/4 teaspoon of your desired extract and taste as you go, increasing 1/4 teaspoon at a time until you have reached your desired taste. Just remember to use a 1/4 teaspoon of the vanilla and then add in the new extract. Serves 4-6 people.
Ingredients:
3/4 Cup granulated sugar
2 Tablespoons cornstarch or 1/4 cup all-purpose flour. I prefer using cornstarch.
1/3 Cup unsweetened cocoa powder
2 2/3 Cups milk. You can use any kind of dairy milk including skim. For the best results use whole or 2% milk.
4 large egg yolks beaten and make sure you use a bowl bigger than a cereal bowl; set aside.
1 Tablespoon butter
1 1/2 teaspoons pure vanilla extract

1. In a heavy, medium saucepan combine sugar, cornstarch (or flour), and cocoa powder. Gradually whisk  in the milk and turn your stove top on medium heat. Cook and gently whisk until the mixture is thickened and bubbly; this could take 5-20 minutes. Remove from heat and gradually whisk in 1 Cup of the hot mixture into the beaten egg yolks.
2. Return all of the egg mixture to the saucepan and bring the mixture to a gentle boil, whisking occasionally. Reduce the heat to medium-low and cook and whisk for 5 minutes more. Remove from heat and whisk in the butter and vanilla extract. Pour the pudding into a medium refrigerator safe bowl. Cover the surface immediately with clear plastic wrap and press down until the entire top is covered. Refrigerate 4-6 hours.

From: Better Homes and Gardens New Cookbook 1989 edition