Chocolate pudding

When you make a recipe that only calls for an egg white, don't toss the yolk! Whip up this ultra-rich treat instead. Homemade pudding is so easy to make and uses essential pantry ingredients you probably already have in stock. But, if you don't have all the ingredients on hand, you can save the yolks in the fridge for up to 2 days. Fill a small jar with water and carefully slide in the unbroken yolk. Cover and refrigerate and drain before using. To make sure your pudding has a silky consistency, gradually add the hot milk mixture to the yolk-cocoa mixture so the yolk doesn’t curdle (or scramble) as it cooks to a safe temperature.