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Combine sugar, cornstarch and cocoa powder in a medium saucepan. Graduallystir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1/4 cup of the hot milk mixture into egg. Gradually stir in another 1/4 cup of the milk mixture into egg. Add egg mixture and chocolate to the remaining milk mixture in saucepan. Bring to a gentle boil, whisking constantly; reduce heat. Cook and whisk for 2 minutes more. Remove from heat.
Whisk in vegetable oil spread, vanilla and orange zest. Place saucepan in a very large bowl half-filled with ice water. Whisk pudding constantly for 2 minutes to cool quickly. Transfer pudding to a medium bowl. Cover surface of pudding with plastic wrap. Chill in the refrigerator for 2 to 24 hours.
Spoon pudding into dessert dishes. If desired, garnish with kumquat (or orange or clementine) slices and/or whipped topping.