add a few recipes

recipes/chocolate-pudding-custard.md

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+# Sherry Yard's Milk Chocolate Custard (Pudding)
+**From Chris Bardeloza, modified slightly by Evan**
+
+## Ingredients
+### Custard Base
+- 2 cups heavy cream
+- ½ cup whole milk
+- 6 oz high-quality chocolate (60% cacao), finely chopped
+- 5 large egg yolks
+- ⅓ cup granulated sugar
+- 1 tsp vanilla extract
+- pinch salt
+
+### Optional toppings
+- whipped cream
+- chocolate wafer crumbs (for "dirt")
+- shaved chocolate
+- caramelized parsnips with Sherry Vinegar for a unique twist
+
+## Instructions
+1. Heat cream and milk in a saucepan until simmering. Pour over the chopped chocolate and let sit for 2 minutes before whisking smooth.
+2. In a separate bowl, whisk yolks, sugar, vanilla, and salt. Slowly stream the hot chocolate-milk mixture into the yolks, whisking constantly to avoid curdling.
+3. Strain through a fine-mesh sieve. Pour into 4-oz mason jars and place them in a roasting pan filled halfway with hot water. Bake at 325°F for 25-30 minutes until the centers are set but slightly jiggly.
+4. Let cool to room temperature, then refrigerate for at least 2 hours before serving.