Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.
Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in the refrigerator until serving.
Pour 4 quart of milk into a large pot. Place on the stovetop over medium-low heat. Sprinkle sugar and salt over the top. Do not stir. Heat to boiling.
Whisk together the eggs and cornstarch. Add 1 c. of milk and whisk until smooth and creamy.
In a cup or small bowl, mix gelatin and cold water. Set aside.
Once your milk is getting hot, you will want to keep your eye on it, because when it comes to the boiling point it will begin to rise. When the milk begins to rise, turn off the burner and slowly pour in your egg/cornstarch mixture, whisking as you are pouring.
Remove from the burner and add the gelatin mixture, butter, and vanilla. Whisk until the gelatin is dissolved and the pudding is creamy-looking.
Cool. To avoid having a skin form on the top, place a piece of plastic wrap on top of the pudding.
Cool completely and add cool whip or whipped cream, if desired. It makes it more creamy.
It goes without saying that you’ll want to whip up this creamy, soothing dessert for National Vanilla Pudding Day on May 22, but don’t be shocked if you find yourself serving up bowlfuls of homemade Vanilla Pudding all year long! This Vanilla Pudding recipe is quick to prep and will probably be gobbled up just as fast. It’s also easy to customize with different flavors.
Servings: 1/4 of Recipe
Nutrition Facts : calories 220 , Carbohydrate 26 g, Cholesterol 130 mg, Fat 2 , Fiber 0 g, Protein 5 g, Saturated Fat 5 g, servingSize 1/4 of Recipe, Sodium 170 mg, Sugar 23 g, Trans Fat 0 g
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla
In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
My mom’s best chocolate pudding recipe made with cornstarch and cocoa. 
Nutrition Facts :
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla.
Let cool briefly, and serve warm, or chill in refrigerator until serving.