25 lines
1.1 KiB
Markdown
25 lines
1.1 KiB
Markdown
# Sherry Yard's Milk Chocolate Custard (Pudding)
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**From Chris Bardeloza, modified slightly by Evan**
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## Ingredients
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### Custard Base
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- 2 cups heavy cream
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- ½ cup whole milk
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- 6 oz high-quality chocolate (60% cacao), finely chopped
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- 5 large egg yolks
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- ⅓ cup granulated sugar
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- 1 tsp vanilla extract
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- pinch salt
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### Optional toppings
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- whipped cream
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- chocolate wafer crumbs (for "dirt")
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- shaved chocolate
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- caramelized parsnips with Sherry Vinegar for a unique twist
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## Instructions
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1. Heat cream and milk in a saucepan until simmering. Pour over the chopped chocolate and let sit for 2 minutes before whisking smooth.
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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.
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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.
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4. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
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