Classic Stovetop Chocolate Flour Pudding (2)

1.In a medium saucepan, whisk together the flour, sugar, cocoa powder, and salt until thoroughly combined and no lumps remain.

2.Gradually whisk in the cold milk, ensuring the mixture is smooth before adding more liquid. This prevents lumps from forming.

3.Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture begins to thicken significantly and bubbles appear. This usually takes 8 to 10 minutes.

4.Once thickened, reduce the heat to low and continue to cook for 1 minute, stirring constantly to ensure the flour taste is cooked out.

5.In a small bowl, lightly whisk the two egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot pudding mixture into the yolks. This prevents the eggs from scrambling.

6.Pour the tempered yolk mixture back into the saucepan with the remaining pudding. Stir continuously and cook over low heat for 1 to 2 minutes until the pudding is thick enough to coat the back of a spoon. Do not allow it to boil after adding the yolks.

7.Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is completely melted and incorporated, giving the pudding a rich sheen.

8.Pour the pudding immediately into individual serving bowls or ramekins.

9.Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Cool in the refrigerator for at least 3 hours, or until fully chilled and set.