Ingredients

• 1/4  cup granulated sugar
• 1/4  cup packed brown sugar
• 1/4  cup unsweetened cocoa powder
• 2  Tbsp. cornstarch
• 1  tsp. instant espresso coffee powder or instant coffee crystals
• 2  cups fat-free milk
• 1  egg, lightly beaten
• 1  Tbsp. butter
• 1  tsp. vanilla
• 1  banana, sliced (optional)
• 1  Tbsp. chopped crystallized ginger (optional)

Directions

1. In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

2. Gradually whisk about 1/2 cup of the hot milk mixture into egg in a medium bowl. Add egg mixture to milk mixture in saucepan, stirring constantly. Return saucepan to heat. Reduce heat to medium-low; cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla.

3. Place saucepan in a very large bowl half-filled with ice water. Stir pudding constantly for 2 minutes to cool quickly. Transfer to a medium bowl. Cover surface of pudding with plastic wrap. Refrigerate 2 to 24 hours. To serve, top with sliced banana and/or crystallized ginger. Makes 4 servings.