Warm chocolate pudding

This dessert can be made vegan by using soy milk instead of regular milk.

Flaxseed takes the place of eggs in this recipe, which can be made vegan by using soy milk.

Ingredients (Serves 6)

1 tablespoon ground flaxseeds, also called flaxseed meal
3 tablespoons brewed espresso
2 1/4 cups skim milk, divided
2/3 cup sugar, divided
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract

Directions

In a medium bowl, lightly beat ground flaxseeds with warm espresso using a fork. Set aside.

In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring every now and then.

Meanwhile, in a medium bowl, whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.

Pour the mixture back into the saucepan. Bring it to a simmer over medium heat. Whisk it constantly, until thickened and glossy — about 3 minutes. Remove from heat.

Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat. Whisk it constantly, until steaming and thickened — about 2 minutes. Do not let the mixture boil. Whisk in the vanilla extract. Serve warm.