Gluten Free Sour Milk Chocolate Pudding

Our milk went sour before the expiration date, rather than waste it, I decided to make a pudding with the milk. In a non-reactive pan such as stainless steel, porcelain clad, or corning ware add 1/2 cup cacao powder, 1/3 cup chickpea flour, 1 cup sugar, 1/2 tsp salt, whisk together. Then stir in 2 cups sour milk, separately beat three whole eggs, add to other ingredients, stir till no lumps are seen, then turn heat to medium and stir constantly till mixture comes to a boil, simmer all till it thickens, remove from heat, cool down slightly and stir in 1 tsp vanilla, pour into glass bowls or parfait dishes. Refrigerate for at least 2 hours, top with whipped cream if desired. Strangely the chickpea flour gave the pudding an unusual flavor. The sour milk does not seem to affect the taste of the pudding.