This is just as quick to make as packaged pudding, but it tastes much, much better, thanks to the double dose of chocolate from both cocoa powder and bittersweet chocolate. And there are no fancy tools required—just a whisk and a saucepan.
2 servings; can be doubled

⅓ cup sugar

2 tablespoons natural unsweetened cocoa powder

4 teaspoons cornstarch

Pinch of salt

1 cup whole milk

½ ounce bittersweet or semisweet chocolate, chopped

1 teaspoon vanilla extract

Whisk sugar, cocoa, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually add half of milk, whisking until mixture is smooth. Whisk in remaining milk. Cook over medium heat until pudding thickens and comes to boil, whisking constantly, about 5 minutes. Continue to boil 1 minute longer, whisking constantly.

Remove pudding from heat. Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth. Divide between 2 dessert dishes. Chill puddings until cold, about 3 hours.

Lime and Lemon Posset

This dessert delivers great results with little effort. There is no need for eggs or gelatin to set the pudding; the acid in the lemon and lime juice does the trick all on its own.
Makes 6

2¼ cups heavy whipping cream

¾ cup plus 1 teaspoon sugar

3 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1 teaspoon finely grated lemon peel

1 teaspoon finely grated lime peel

Bring cream and ¾ cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly and adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice and lime juice; cool 10 minutes. Stir pudding again and divide among six ½-cup ramekins or custard cups. Cover and chill puddings until set, at least 4 hours and up to 1 day.

Mix lemon peel, lime peel, and remaining 1 teaspoon sugar in small bowl. Sprinkle over puddings and serve.

Butterscotch Puddings with Whipped Cream and Crushed English Toffee

This is butterscotch pudding for grown-ups: It gets a splash of Scotch whisky. Whisking the hot half and half into the egg yolks gradually (instead of all at once) keeps the yolks from curdling; straining the pudding helps provide the smoothest, silkiest result.
Makes 6

3 cups half and half, divided

2 large egg yolks

⅓ cup cornstarch

¾ cup (packed) dark brown sugar

¼ teaspoon salt

2 tablespoons (¼ stick) unsalted butter, room temperature

1 tablespoon Scotch

1 teaspoon vanilla extract

¾ cup chilled heavy whipping cream

3 tablespoons powdered sugar

1 1.4-ounce chocolate-covered English toffee bar (such as Heath), crushed with mallet or finely chopped

Whisk 1 cup half and half, egg yolks, and cornstarch in large bowl until blended and cornstarch dissolves. Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain mixture back into same saucepan. Whisk over medium-low heat until mixture thickens and boils, about 10 minutes. Remove from heat; whisk in butter, Scotch, and vanilla.

Divide pudding mixture among six ¾ cup ramekins or custard cups. Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours.

DO AHEAD
:
Can be made 1 day ahead. Keep refrigerated.

Whisk cream and powdered sugar in medium bowl until soft peaks form. Spoon large dollops of whipped cream atop puddings. Sprinkle with crushed toffee and serve.

Technique Tip:
Toffee Crush

Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained. Or unwrap and place in a resealable plastic bag to crush.