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Author Notes: Puddings are universal comfort food. This recipe came from a now defunct Lyon bouchon, and has been enjoyed for many years and by many people. It is part of a class I've taught may times featuring French chocolate desserts. Some people like to put all the pudding in one big bowl and scoop it out into dishes. I like baking it in individual cups. Vanilla ice cream goes well on top! —ChefJune
Serves 6-8 depends upon the size of your dishes
- 2 cups heavy cream (non-ultra-pasteurized is best)
- 6 ounces bittersweet chocolate, cut up (I use Peter's Gibraltar)
- 2 tablespoons superfine cane sugar (organic, if you can)
- 1/8 teaspoon fine sea salt
- 5 large egg yolks
- 2 teaspoons pure vanilla extract (I use Nielsen-Massey)
- Preheat oven to 325 degrees F. Scald 1 1/2 cups cream over low heat.
- Meanwhile, combine chocolate with remaining 1/2 cup cream and melt in the top of a double boiler. Stir until smooth.
- Add sugar and salt to the scalded cream. Gradually stir into the melted chocolate mixture.
- Whip egg yolks until thick. Gradually stir in chocolate cream mixture and the vanilla.
- Strain and pour into individual soufflé, custard or pôts de crème cups. Place in a shallow baking pan large enough to accommodate them. Add hot water to the bottom of the pan to a depth of about 1 inch. Cover with a sheet pan, or a sheet of aluminum foil.
- Bake for 20 minutes. (Custard will firm up further as it chills.)
- Remove cover and cool on a rack. Refrigerate. Put plastic wrap on the surface before refrigerating so skin will not form on top.
- Serve with sweetened whipped cream.
- Teacher's Tip: Save the egg whites for another delicious French chocolate treat, Macarons!
- This recipe was entered in the contest for Your Best Pudding
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