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    The proof of the pudding, as they say, is in the taste. And Alton Brown — known for his kitchen lab experiments and scientific approach to cooking, gives a great (and simple) recipe for chocolate pudding. Get his other pudding recipes from Food Network

    Pudding Ingredients
    1 3/4 cups Instant Chocolate Pudding Mix (Recipe Follows)
    2 cups milk
    2 cups heavy cream
    1 teaspoon vanilla extract

    Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

    Instant Chocolate Pudding Mix
    3 ounces Dutch-processed cocoa, approximately 1 cup
    2 ounces cornstarch, approximately 1/2 cup
    6 ounces confectioners’ sugar, approximately 1 1/2 cups
    1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
    1 teaspoon salt

    In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
    Yield: 3 1/2 cups dry mix

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