My Cousin Caroline’s Graham Cracker Pudding

Instructions

1. 1

   In a saucepan off the heat, combine the sugar, cornstarch, and flour. Add the egg yolks and whisk until smooth.

2. 2

   Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly and taking care to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the chocolate and butter. Let stand for two minutes. Stir with a whisk until the pastry cream is smooth. Cover with plastic wrap directly on the hot pastry cream to prevent a skin frim forming on the surface. Let cool. Refrigerate for about 3 hours.