cooking/recipes/chocolate-pudding-custard.md

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.