I'm back!!! I have been MIA in blogland lately, but for good reason! I'm on summer break and I've been busy! :) I was able to spend a good 3 1/2 weeks home in Kansas City, was in a good friend's wedding, ran around with my mom, melted in the heat, spend a couple days on the lake, melted in the heat (did I already say that), celebrated the hub's birthday, attended a family reunion (shout out to the nice ladies I met and who read my blog! :), and started way too many crafty projects that will keep me busy for a long time. It was nice to forget about my "real" world responsibilities for a bit. That's one of the best things about being a teacher!
This recipe is a family favorite. My grandma taught me to pour milk over it and eat it kinda like cereal. I completely gross out the hubby when I do that, but it is the best way to eat this stuff! Basically this Ice Box Pudding is glorified homemade chocolate pudding, so delicious and has graced my birthday meals for many a year.
Ice Box Pudding Ingredients:
1/4 cup cornstarch
1 cup sugar
1/4 tsp. salt
2 cups milk
3 slightly beaten egg yolks
2 Tbsp. butter
1/2 tsp. vanilla
4 Tbsp. cocoa
Vanilla wafers
Scald the milk in a small saucepan. (Simply means that you heat the milk to boiling point.)
Mix cornstarch, sugar, salt, and cocoa together. Gradually add milk.
Cook over medium heat until thick (about 10 minutes), stirring constantly.
Slowly add a small amount of the hot mixture to egg yolks. This is to temper the eggs. You want to gently heat the egg yolk up before adding to the hot sauce so you don't end up with scrambled eggs in your pudding.
Once you've tempered the eggs, stir them into the remaining hot mixture. Continue to cook over medium heat for 5 minutes. Add butter and vanilla while still warm.
Butter a 9 inch square baking dish. Line bottom with vanilla wafers. Pour half of the mixture over wafers and spread evenly.
Add another layer of wafers.
Top with remaining pudding mixture.
May serve warm or cold, with whipped cream or in a bowl with milk.
Refrigerate leftovers.
