S’mores Pudding

6 servings
Everybody loves s’mores—they’re an all-American classic! This s’mores pudding, made with milk chocolate, is topped with ooey-gooey toasted marshmallows and crushed graham crackers. Your kids will love you for this one.
½ cup sugar
½ cup unsweetened cocoa powder
¼ cup cornstarch
⅛ teaspoon salt
4 cups whole milk
1½ teaspoons vanilla extract
8 ounces milk chocolate, chopped

2 tablespoons unsalted butter
1 cup roughly chopped graham crackers
12 to 18 large marshmallows
1. Sift the sugar, cocoa powder, cornstarch, and salt into a medium bowl. If there appear to be any lumps, sift until the lumps have disappeared. Pour the dry ingredients into a multi-cooker and whisk in the milk, vanilla, and chocolate. Set the multi-cooker to the “white rice” program and bring the mixture to a boil, whisking constantly. Cook uncovered, until the pudding begins to thicken, 3 to 5 minutes.
2. Remove the bowl from the multi-cooker. Working quickly, pour or spoon the pudding into six 4-ounce ramekins or cups. Allow them to set up in the refrigerator, about 2 hours. The puddings can be covered and refrigerated for up to 2 days.
3. Melt the butter in a medium sauté pan over medium heat. Add the graham cracker crumbles and toast for 2 to 3 minutes, or just until golden brown.
4. To toast the marshmallows, preheat the broiler. Place the marshmallows on a lightly greased baking sheet, and broil them for 30 seconds. Using tongs, carefully turn the marshmallows over and broil for another 15 seconds. Remove from the oven and set aside. (Alternatively, you can toast them over a gas burner; see Note.)
5. When you’re ready to serve the pudding, spoon about 1 tablespoon of the toasted graham cracker crumbles on top of each serving. Place 2 or 3 toasted marshmallows on top of the graham crackers, and serve immediately.

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