1Saucepan: Gently heat the milk and sugar in a non-reactive pot until warm. Then, add chocolate and melt into the milk until scalding.
2Separate Mixing Bowl: Whisk egg yolk, cornstarch and heavy cream. Temper (adding a hot liquid into an egg mixture) the scalding saucepan mixture into the cornstarch, yolk, and cream in a slow steady stream. The trick here is to whisk furiously as the hot liquid hits the egg mixture so it doesn't cook. It is easy, just keep your whisk moving and pour all of the mixture slowly.
3Then immediately, pour back into the pot and cook until thick.
4Finish with vanilla and butter then strain.
5Refrigerate for an optimal 6 hours.
The New School of Cooking: Chocolate Pudding
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