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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
cups heavy cream (non-ultra-pasteurized is best)
ounces bittersweet chocolate, cut up (I use Peter's Gibraltar)
tablespoons superfine cane sugar (organic, if you can)
teaspoon fine sea salt
large egg yolks
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