• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 large egg
  • 1 1/2 tablespoons cornstarch
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter
  • 1/2 cup dark brown sugar
  • 1 cup low-fat milk
  • 6 ounces good quality semisweet chocolate, broken into pieces
  • granulated sugar (optional)
  • 4 cups fresh raspberries, rinsed


  • In a 1 or 2-quart stainless-steel saucepan, whisk the egg, cornstarch, salt and vanilla together for 2 minutes.
  • Set aside.
  • Melt the butter in another saucepan. Stir in the brown sugar.
  • Cook over low heat until the butter and sugar blend together.
  • Add the milk and heat until the sugar dissolves. (The sugar will get hard when the milk is added; it will melt again as the milk heats.)
  • Whisk a few tablespoons of the hot milk mixture into the egg mixture.
  • Gradually whisk in the rest of the milk mixture.
  • Over medium heat, whisk the combined mixture constantly until it comes to a boil.
  • Immediately remove from the heat.
  • Stir chocolate pieces into the warm pudding mixture until smooth.
  • Pour into a bowl. (If you don't want a skin to form on the top of the pudding, sprinkle it lightly with granulated sugar.)
  • Refrigerate.
  • Cover with plastic wrap when cool.
  • Place 1/2 cup of raspberries into each of 8 serving bowls.
  • Top with a few tablespoons of pudding.

Categories: Dessert  Mousse  Pudding 
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