Chocolate Pudding

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 ounces high quality bittersweet chocolate, chopped
• 1/2 cup sugar
• 6 large egg yolks
• 4 cups heavy cream
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Recipe

• 1 heat oven to 300 degrees f.
• 2 get out a roasting pan that will comfortably fit 6-8 individual ramekins.
• 3 put the chopped chocolate in a heat proof bowl.
• 4 whisk the sugar, yolks, vanilla and salt together in another bowl.
• 5 heat the cream to a scald.
• 6 pour half over the chocolate and let sit without stirring.
• 7 meanwhile, slowly (fast dribble) the remaining cream into the yolks, whisking constantly (wrap a wet towel around the base of the bowl to hold it steady.) when the yolks are tempered, stir the chocolate, then add to the yolks and mix very well.
• 8 strain the mixture through a fine mesh stainer, then ladle carefully into the ramekins.
• 9 put the roasting pan into the oven, then pour boiling water in the pan (don't get any in the ramekins!) until the water comes about 1/2 way up the sides of the ramekins.
• 10 bake about 1 hour.
• 11 you will know the puddings are done when the edges seem soft, but set, but there is still a light-colored spot in the center about the size of a quarter that still jiggles.
• 12 do not overcook.
• 13 i can not stress this enough.
• 14 i promise, even though they look not done, they will firm up considerably outside of the oven.
• 15 remove the custards from the water bath carefully and set on the counter to cool.
• 16 then refrigerate them for at least 3 hours, preferably 6-8 hours, before serving.
• 17 they need no garnish, but you might want to do something pretty like some edible flowers on the side, or even a little mint.
• 18 when you eat them, they should be pudding like, not firm like cheesecake or other custards.
• 19 they will be quite soft and creamy- not liquidy, just very much like chocolate pudding.