cooking/recipes/desserts/chocolate-pudding-custard.md

Sherry Yard's Milk Chocolate Custard (Pudding)

From Chris Bardeloza, modified slightly by Evan

A rich and creamy chocolate custard.

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.