Chocolate pudding containing 13 g of protein per serving of 167 g. Yield: 4 servings
485 g whole milk
3 large egg yolks
50 g sugar
30 g Milk Protein Concentrate 85 (MPC 1850)
25 g natural cocoa powder
5 g corn starch
¼ teaspoon of salt
Combine ¾ of the milk with the sugar, MPC 1850, and the cocoa powder previously sifted in a saucepan and bring to a simmer over medium heat.
In a mixing bowl, whisk the remaining of the milk with the egg yolks, vanilla, salt, and corn starch.
Slowly whisk the hot milk mixture into the egg mixture and return to the saucepan.
Cook over medium-high heat while whisking constantly until the pudding starts boiling. Reduce the heat and continue to simmer while whisking for 3–4 min.
Pour the pudding into 4 dishes and cover. 6. Refrigerate overnight to allow the pudding to fully set.
a. The sugar can be replaced by other sweeteners such as honey, agave syrup, or low calorie sugar replacers.
b. Pudding should be kept in the refrigerator and consumed within a week.
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