INGREDIENTS
2 cup whole milk
2 cup heavy cream
1 cup white granulated sugar
4 squares unsweetened chocolate
9 egg yolks beaten
2 tsp vanilla extract
2 ounces butter
METHOD
Separate eggs beat the yolks and set them aside.
Combine the milk, cream and sugar in a heavy saucepan off the heat. Unwrap 4 squares of unsweetened chocolate, break them into two parts at the indentation, and add them to your saucepan.
Heat the mixture over medium high heat on the stove stirring constantly until little whiffs of steam start to escape and you think it’s about to boil. Pull the saucepan from the heat, but don’t turn off the burner. This next step will only take a moment or two.
Give the beaten egg yolks a final stir, and add approximately 2 tablespoons of the chocolate mixture to the egg yolks, stirring it in quickly to temper it.
Off the heat, slowly pour the egg mixture into the chocolate mixture in the saucepan, stirring all the while. When it’s incorporated, put the saucepan back on the heat. Cook stirring constantly, until the mixture comes to a full boil. Pull the saucepan of the heat. Quickly stir in the vanilla, then the butter continue to stir until the butter is melted. Lett the pudding cool and use it to fill cream puffs or pour the pudding into 8 bowls and cool in the refrigerator. Top with sweetened whipped cream and serve it for a delicious dessert.
2 cup whole milk
2 cup heavy cream
1 cup white granulated sugar
4 squares unsweetened chocolate
9 egg yolks beaten
2 tsp vanilla extract
2 ounces butter
METHOD
Separate eggs beat the yolks and set them aside.
Combine the milk, cream and sugar in a heavy saucepan off the heat. Unwrap 4 squares of unsweetened chocolate, break them into two parts at the indentation, and add them to your saucepan.
Heat the mixture over medium high heat on the stove stirring constantly until little whiffs of steam start to escape and you think it’s about to boil. Pull the saucepan from the heat, but don’t turn off the burner. This next step will only take a moment or two.
Give the beaten egg yolks a final stir, and add approximately 2 tablespoons of the chocolate mixture to the egg yolks, stirring it in quickly to temper it.
Off the heat, slowly pour the egg mixture into the chocolate mixture in the saucepan, stirring all the while. When it’s incorporated, put the saucepan back on the heat. Cook stirring constantly, until the mixture comes to a full boil. Pull the saucepan of the heat. Quickly stir in the vanilla, then the butter continue to stir until the butter is melted. Lett the pudding cool and use it to fill cream puffs or pour the pudding into 8 bowls and cool in the refrigerator. Top with sweetened whipped cream and serve it for a delicious dessert.
