Not too long ago I was home working on the computer and a thought occurred to me. I wanted pudding, chocolate pudding. I don't keep it in the house because my son won't eat it and if I make a whole box of it, I will eat all of it.  Yet, here I sat really, really craving chocolate pudding.  My first thought was, should I run to the store? No it's already 9:30 and by the time I go and get back and make it, it will be quite late.  Then I thought, can you make homemade pudding in the microwave. Hmmm, needless to say after many attempts I can safely say that  "Yes, you can make really good homemade pudding in the microwave".  Astoundingly good pudding.  The best part, from start to finish, 10 minutes max.  I now have it down to about 5 minutes.  I love whipping this one up, if you don't have the cream, don't stress.  Just add an extra tablespoon of milk. It might loose a bit of the creaminess but I'm not really sure.  You can make it with margarine that has a low water content.  Some of the cheaper ones are mostly water and I found it doesn't work really well. 
As always, I hope you enjoy. Oh and yes, this is gluten free.
Serves: 1


1/2 cup Milk
1 TBSP Heavy Cream (or whole milk)
2 TBSP Sugar (3 TBSP if you like it sweeter)
1 TBSP Butter
1 egg Yolk
1 tsp Corn Starch
2 TBSP (or just slightly less) Cocoa powder
pinch of Salt

Mix the milk and cream in a microwavable cup
Heat on high for 1 minute
Add the tablespoon of Butter 
Heat for 30 seconds
Use a small whisk and briefly whisk the butter/milk/cream (careful it will be hot)
Temper the egg yolk*
Add to the hot milk slowly
Stir in the sugar, cocoa, and salt and whisk until all is incorporated (don't feel any granules of sugar).
In a separate cup (use the same measuring cup you used to temper the eggs) Place your 1 teaspoon of cornstarch and mix with about 2 tablespoons of the chocolate mixture.  When the cornstarch is completely incorporated, add it to the main mixture.  
Make sure all is mixed together
Heat on high for 1 1/2 minutes
It will be hot and should now be thick (it won't be super thick but will thicken more as it cools, if not stir and heat for 20-30 seconds more)

Either eat it warm or if placing in the refrigerator for later, lay saran wrap right on the pudding.  This will stop a crust from forming.  Serve with some fresh fruit.

*To Temper:  Have the yolk in a separate bowl (I just use the 1/2 measuring cup that I measured the milk in).  Whisk the yolk briefly, then using a tablespoon at a time and whipping in between, add hot milk until you have added about 1/2 cup of the hot milk to the egg yolk. Now, slowly add to the rest of the hot milk mixture, whipping the entire time

Showing tempering the egg yolk.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
I also made a lemon custard in the microwave. Send me a message and I can tell you how!
Nutritional information obtained using