The holidays are right around the corner. Try David Guas' Bittersweet Chocolate Pudding recipe this year.
Bittersweet Chocolate Pudding
Bayou Bakery, Coffee Bar and Eatery
Yields 6 to 8 five-ounce portions
1 cup Sugar, granulated
1 pinch Kosher salt
4 tablespoons Cornstarch
.33 cup Cocoa powder
2.5 cups Whole milk, divided
4 each Egg yolks [Grade-A large]
.5 cup Heavy cream
1 teaspoon Vanilla extract
4 ounces Chocolate, bittersweet [66-72%]
Place sugar and salt in large, heatproof bowl. Sift cornstarch and cocoa into bowl. Add a half cup of the whole milk and stir the mixture to make a thick paste.
In a small bowl, beat the egg yolks. Add the yolks to the cornstarch mixture, whisking together to blend. Place a damp towel underneath the bowl to secure it on the counter and reserve mixture.
In a heavy bottom saucepan, combine the heavy cream and remaining two cups of whole milk. Bring just to a boil, and then remove the pot from heat. Carefully pour about one-quarter of the hot liquid into the cornstarch mixture, whisking constantly. Continue to whisk the milk-cream mixture into the bowl slowly, until all of the liquid has been incorporated and the custard is smooth. Rinse out the pot that was used to heat the milk and cream but do not dry it completely. Pour the custard into the clean pot and add the vanilla.
Set aside a mixing bowl with a mesh strainer or sieve on top of it.
Return the pot to the stove. Cook over low-medium heat while stirring with a high heat rubber spatula or wooden spoon until the custard thickens, about 5-6 minutes. [Note that the custard will look a bit lumpy.] Pour through a strainer or sieve into the bowl, using the spatula to press the hot custard through. Remove the strainer. Add half of the chopped chocolate to the mixing bowl, stirring gently with the spatula until chocolate is completely melted. Add remaining chocolate and stir gently with the spatula until chocolate is completely melted.
Portion the warm pudding into custard cups or ramekins. Wrap each in plastic wrap and refrigerate for at least 6 hours or overnight before serving.