Easy Protein-Packed Pudding
Author: 
 
Ingredients
  • 2 cups whole milk
  • 3 egg yolks
  • 2 tablespoons maple syrup
  • 4 tablespoons cornstarch
  • 2 teaspoons vanilla
  • ¼ cup (or more) chocolate chips (I use this brand)
  • dash salt
Instructions
  1. In a medium saucepan, combine milk, egg yolks, maple syrup, and corn starch.
  2. Whisk completely to blend in the egg yolks and dissolve any clumps of corn starch.
  3. Place over low-medium heat.
  4. As the milk warms, whisk every few minutes, making sure to scrape the edges of the pot (that's where the corn starch likes to collect). Some people will tell you that you have to whisk this constantly until it thickens... snore. Who has the time for that? I usually just give it a whisk every few minutes while it warms up.
  5. When it starts to thicken slightly, whisk constantly. This is a good time to catch up on email or Facebook, provided that you are an expert at the one-hand whisk.
  6. Whisk until thickened and just starting to bubble.
  7. Remove from heat.
  8. Stir in vanilla, chocolate chips, and salt.
  9. Pour it into a separate bowl or smaller serving bowls, cover, and stick it in the fridge. If you cover it and it won't get that hard film on top. If you like the hard film, go ahead and just stick it in there.
Notes
To make vanilla pudding, leave out the chocolate chips. This seems obvious, but just in case, I figured I'd let you know. You could also add 2 tablespoons of maple syrup, but we thought it was pretty delicious without it.

You can make this with tapioca or arrowroot but they don't seem to hold the firmness in the fridge as well as cornstarch. And you'll need to increase the amount if you choose to use either of them.

This will start to separate after a couple of days in the fridge. I usually pour them into popsicle molds and make pudding pops at this point.
Recipe by Tracy B. at https://tracyb.blog/easy-protein-packed-pudding/