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Home's Chocolate Pudding
4 C. heavy cream
5 oz. bittersweet chocolate, finely chopped (see note)
6 large egg yolks
1/2 C. granulated sugar
1 t. pure vanilla extract
pinch of salt
Preheat oven to 325�F. Bring heavy cream to a simmer in a large heavy saucepan,
then remove pan from heat.
Place chocolate in large stainless steel bowl, add 1 cup of the warm cream and
let stand until chocolate is melted. Stir chocolate mixture until smooth, then
stir in remaining cream.
In separate large bowl, whisk together egg yolks, sugar, vanilla and salt.
Gradually whisk in chocolate mixture. Strain pudding through fine-mesh strainer
and skim off froth on the top.
Pour pudding into 8 (6 oz.) ovenproof ramekins or ovenproof coffee cups. Place
in a deep baking pan and put pan in oven. Add enough hot water to pan to reach
halfway up sides of ramekins, then cover pan with aluminum foil. Bake puddings
for 50 to 60 minutes. When gently shaken, they should look set around the edges
but not quite set in a quarter-size area at center. Remove ramekins from water
bath and let cool at room temperature. Refrigerate for several hours or
overnight. Serve chilled. Makes 8 servings.
Note: Bittersweet chocolate has sugar, vanilla and lecithin added to the pure
chocolate liquor and cocoa butter. Semisweet usually has more sugar, but the two
are pretty much interchangeable in recipes.
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