# 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.