Malted Milk Chocolate Pudding Cups with Wafer Crumbs

Why You’ll Love This Recipe

• Classic stovetop pudding made extra silky with egg yolks and cream.
• Malted milk powder adds an old-school soda-fountain flavor that pairs beautifully with milk chocolate.
• No baking required—just whisk, simmer, and chill.
• Make-ahead friendly for stress-free entertaining or weeknight desserts.

Grocery List

• Produce: None
• Dairy: Whole milk, heavy cream, large eggs, unsalted butter
• Pantry: Malted milk powder, granulated sugar, unsweetened cocoa powder, cornstarch, fine sea salt, vanilla extract, instant espresso powder (optional), milk chocolate, chocolate wafer cookies

Full Ingredients

For the Pudding

• 3 cups whole milk
• 1 cup heavy cream
• 3 tbsp granulated sugar
• 1/2 cup malted milk powder (plain, such as Carnation; not chocolate drink mix)
• 2 tbsp unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/2 tsp fine sea salt
• 1/2 tsp instant espresso powder (optional, enhances chocolate flavor)
• 4 large egg yolks
• 8 oz milk chocolate, finely chopped (bars melt best)
• 2 tbsp unsalted butter
• 2 tsp pure vanilla extract

For Serving

• 1 cup chocolate wafer cookies, crushed (about 12–14 wafers)
• Extra chocolate shavings or a light dusting of malted milk powder (optional)

Optional Whipped Cream

• 1 cup cold heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Step-by-Step Instructions

Step 1: Set up and prep

Place 6 heatproof dessert cups or small jars (8-ounce size) on a tray. Set a fine-mesh strainer over a large bowl. Finely chop the milk chocolate so it melts quickly and evenly. Separate 4 egg yolks into a medium bowl and whisk them to break them up.

Step 2: Whisk the dry ingredients

In a medium, heavy-bottomed saucepan, whisk together the granulated sugar, malted milk powder, cocoa powder, cornstarch, salt, and optional espresso powder until no lumps remain. This prevents clumping once the liquids are added.

Step 3: Add dairy and heat gently

Slowly whisk in the whole milk and heavy cream, a little at a time, until the mixture is smooth. Set the pan over medium heat and cook, whisking constantly, until the mixture is hot and steaming but not yet boiling, 3–5 minutes.

Step 4: Temper the egg yolks

While whisking the yolks constantly, slowly ladle in about 1 cup of the hot milk mixture. Once combined, pour the tempered yolk mixture back into the saucepan, whisking as you pour. This step ensures a silky custard without scrambled eggs.

Step 5: Thicken the pudding

Continue cooking over medium heat, whisking steadily, until the pudding visibly thickens and large, slow bubbles plop up through the center, 4–6 minutes more. Maintain a gentle simmer for 1–2 minutes to fully gelatinize the cornstarch (target 180–185°F on an instant-read thermometer). Do not boil vigorously.

Step 6: Finish with chocolate, butter, and vanilla

Remove from heat. Add the chopped milk chocolate and let it sit for 30 seconds, then whisk until completely melted and glossy. Whisk in the butter and vanilla. For ultra-smooth texture, immediately pour the hot pudding through the fine-mesh strainer into the bowl, pressing gently with a spatula.

Step 7: Portion, chill, and serve

Divide the pudding among the cups. Press a piece of plastic wrap directly onto the surface of each to prevent a skin (or skip this if you like a classic pudding skin). Chill until set, at least 2 hours and up to 24 hours. Before serving, top with lightly sweetened whipped cream (if using) and a generous sprinkle of crushed chocolate wafer cookies. Add chocolate shavings or a whisper of malted milk powder, if desired.

Pro Tips

• Use a heavy-bottomed saucepan to prevent scorching; keep the whisk moving over the entire bottom and corners.
• Chop chocolate finely so it melts quickly and emulsifies smoothly into the hot custard.
• Cook the thickened pudding for the full 1–2 minutes after it bubbles to remove any starchy taste.
• Strain the pudding for a flawlessly silky texture—especially helpful if any tiny egg bits form.
• For the boldest malt flavor, use a plain malted milk powder and resist swapping in chocolate-flavored drink mixes.

Variations

• Dark-and-Malted: Replace 4 oz of the milk chocolate with semisweet or bittersweet; if desired, add 1 extra tablespoon sugar to balance.
• No-Egg Version: Omit egg yolks and increase cornstarch to 6 tablespoons total; the texture is slightly less custardy but still creamy.
• Malted Mocha: Increase espresso powder to 1 teaspoon and garnish with a dusting of cocoa and espresso powder mixed 1:1.

Storage & Make-Ahead

Cover each cup with plastic wrap pressed directly onto the surface and refrigerate for up to 4 days. Add toppings just before serving so the wafer crumbs stay crisp. Pudding does not freeze well. For entertaining, make the pudding a day ahead and whip the cream just before dessert.

Nutrition (per serving)

Approximate values (without whipped cream): 600 calories; 37 g fat; 63 g carbohydrates; 10 g protein; 290 mg sodium. Values will vary based on brands and toppings.