There is something about pudding..is it the word that fills the mouth with softness? The sound? soothing and friendly to the ear? or simply the texture and taste of this basic, yet so satisfying, creamy, smooth and ultimately delicious dessert? You’ll need to plan ahead since it requires some refrigeration but apart from this, pudding is simple to make and delicious to eat!!
This recipe comes from Baking Out Loud by Hedy Goldsmith, a book chock-full of fun recipes, a lot of which will indeed bring you back to your childhood!
BITTERSWEET CHOCOLATE PUDDING:
6 extra- large egg yolks at room temperature
2/3 cup sugar
2 Tbsp natural dark cocoa powder
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/4 tsp kosher salt
8 Oz bittersweet chocolate
2 TBsp (1/4 stick) unsalted butter, cut into 3 pieces and at room temperature
2 tsp vanilla bean paste or pure vanilla extract
1. In medium bowl, whisk the egg yolks, sugar and cocoa powder until blended
2. In a medium saucepan, combine milk, heavy cream and salt, and cook over medium heat until just boiling. While whisking constantly, slowly pour it into the yolk mixture until blended; then pour it all back into the saucepan.
3. Cook over medium-low heat, stirring constantly with a heatproof spatula- making sure you get the sides and bottom of the saucepan- until the pudding is thick enough to heavily coat the spatula and to hold a line drawn through it with your finger, about 3 to 5 minutes. The mixture will register 170 F on a candy thermometer.
4. Slice the pan from heat and add the chopped chocolate, butter and vanilla. Stir until chocolate and butter are melted and the mixture is smooth.
5. Pour the pudding through fine-mesh strainer into a clean 1-quart bowl (or individual ramequins). Press plastic wrap or buttered parchment paper directly onto the pudding surface to prevent skin from forming and refrigerate for at least 4 hours or up to 2 days.