• 8servings
  • 45minutes
  • 180calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 2/3 cup sugar

  3. 3 Tbsp. MINUTE Tapioca

  4. 3-1/2 cups milk

  5. 2 oz. BAKER'S Unsweetened Chocolate

  6. 1 tsp. vanilla

Instructions Jump to Ingredients ↑

  1. BEAT egg lightly in medium saucepan with wire whisk. Add sugar and tapioca; mix well. Gradually add milk, beating well after each addition. Let stand 5 minutes. Add chocolate. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Remove from heat.

  2. STIR in vanilla. Cool 20 minutes; stir. (Pudding thickens as it cools.)

  3. SERVE warm or chilled. Store leftover pudding in refrigerator.


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