I like pudding. And, contrary to what most pudding instruction say, I'd rather not chill my pudding... I like it warm. I remember making "real" pudding when I was a little girl. When I say "real", what I mean is that it came out of a box, but you still had to "cook & serve" it, as opposed to just mixing it with milk and putting it in the fridge. My mother would put me in charge of making the pudding and I thought I was really suffering when the heat began to make my had warm while I waited for the chocolate liquid to begin to thicken. When it was thickened, I would pour it into small Tupperware dishes. After dinner, I'd dive into the slightly warm dessert, skin and all. I loved it.
Then, I scooped the pudding with a ladle and put it into my ramekins. The recipe says it makes eight 6oz servings. I don't know exactly how much each of my ramekins holds (probably around 6 oz), but each one was filled and I was able to fill 3 more small bowls.
The review from the Peanut Gallery: These were delicious... I used my homemade vanilla and real vanilla beans, so the flavor was a wonderful caramelly/vanilla and just delicious. Everyone liked it. The kids had theirs chilled. Roger and I had ours warm...Oh My Word!! It was good! The only problem was that it was quite rich and no one, except me, could finish theirs. I could have spread it out into about 12-14 dishes and that would have been fine.