Spiced Chocolate Pudding

Yield: 4 servings Active time: 1 hour Total time: 4 hours March 6, 2003

I am a huge pudding fan — it’s by far my favorite dessert. This chocolate pudding spiced with cinnamon, orange peel, cloves, and anise is fairly guilt-free, as well.

Recipe from Healthy Latin Cooking, a gift from Todd.


  • 1 1/2 cups skim milk
  • 1 stick cinnamon
  • 1 tsp. vanilla extract
  • 2 strips orange peel
  • 4 whole cloves
  • 1/4 tsp. anise seeds, crushed
  • 6 Tbs. sugar
  • 3 Tbs. unsweetened cocoa powder
  • 1 1/2 Tbs. cornstarch
  • 1 egg + 1 egg white, lightly beaten
  • 1/2 oz. unsweetened chocolate, chopped
  • 1 Tbs. unsalted butter


In a medium saucepan over medium heat, combine the milk, cinnamon stick, vanilla extract, orange peel, cloves, anise seeds, and 2 Tbs. of the sugar. Bring to a boil, stirring often. Remove the pan from the heat. Let stand for 10 minutes.

In a medium bowl, whisk together the remaining 4 Tbs. sugar, the cocoa, and the cornstarch. Strain the egg and egg white into the cocoa mixture. Whisk to combine.

While continuing to whisk, strain the milk mixture into the egg mixture in a thin, steady stream.

Return the mixture to the saucepan and set over medium-high heat. Bring to a boil, whiskin constantly. Whisk in the chocolate. Reduce the heat to medium and simmer for 4 minutes, or until the mixture is thickened. Remove the pan from the heat and whisk in the butter.

Spoon the mixture into 4 custard cups or compote glasses. Let cool to room temperature. Refrigerate for 3 to 4 hours, or until cold.

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