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Serves
6-8 depends upon the size of your dishes
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
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Ingredients
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2 cups
heavy cream (non-ultra-pasteurized is best)
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6 ounces
bittersweet chocolate, cut up (I use Peter's Gibraltar)
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2 tablespoons
superfine cane sugar (organic, if you can)
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1/8 teaspoon
fine sea salt
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5
large egg yolks
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2 teaspoons
pure vanilla extract (I use Nielsen-Massey)
Directions
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Preheat oven to 325 degrees F. Scald 1 1/2 cups cream over low heat.
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Meanwhile, combine chocolate with remaining 1/2 cup cream and melt in the top of a double boiler. Stir until smooth.
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Add sugar and salt to the scalded cream. Gradually stir into the melted chocolate mixture.
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Whip egg yolks until thick. Gradually stir in chocolate cream mixture and the vanilla.
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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.
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Bake for 20 minutes. (Custard will firm up further as it chills.)
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Remove cover and cool on a rack. Refrigerate. Put plastic wrap on the surface before refrigerating so skin will not form on top.
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Serve with sweetened whipped cream.
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Teacher's Tip: Save the egg whites for another delicious French chocolate treat, Macarons!
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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