Rocky Road Pudding

Ingredients:

• 4.5 cups whole milk
• 1 cup of sugar
• 1/3 cup cornstarch
• 5 large egg yolks, beaten
• 2 tsp vanilla extract
• 1 cup mini marshmallows
• 1 cup walnuts, toasted and coarsely chopped
• 0.5 cups semi-sweet chocolate mini-granules + extra for serving

Preparation:

1. In a large saucepan, heat 4 cups milk over medium heat until steaming.
2. In a large bowl, combine sugar, cornstarch, and 1/2 teaspoon salt. Beat the egg yolks with the remaining 1/2 cup milk.
3. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue cooking, whisking constantly, until the pudding thickens, 3-4 minutes. Remove from heat and stir in the vanilla extract.
4. Cool slightly, stirring several times to prevent a skin from forming. Place a piece of plastic wrap directly on the pudding and refrigerate until completely cooled and thickened, about 4 hours.
5. Before serving, vigorously whisk the pudding until smooth. Gently fold in the mini marshmallows, walnuts, and chocolate chips. Divide the pudding among six to eight bowls and sprinkle with chocolate chips.