Budyń czekoladowy na żółtkach

Budyń czekoladowy na żółtkach

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Składniki:

4 ounces bittersweet chocolate

3 tablespoons cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

1 cup heavy cream

3 large egg yolks

2 1/2 cups whole or 2% milk

1/2 cup sugar

1 teaspoon vanilla extract

Narzędzia:

Cutting board

Sharp serrated knife

Large heatproof bowl

Whisk

3-quart (or larger) cooking pot

2-quart storage container

Plastic wrap or wax paper

Przygotowanie:

Chop the chocolate: Use a serrated knife to chop the chocolate into fine flakes. Set aside.

Make a slurry: In a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.

Whisk in the eggs: Whisk the eggs into the cream and cornstarch mixture.

Combine the milk and sugar: Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.

Bring the milk to a simmer: Bring to a light simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.

Temper the egg mixture: Pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.

Bring the pudding to a full boil: Warm the combined pudding mixture over medium-high heat, stirring frequently, until it comes to a full boil. (It should look like lava boiling up!) At this point, the pudding will look much thicker.

Cook the pudding for 2 minutes: After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously. Get your whisk into all corners of the pot.

Flavor the pudding: After 2 minutes, remove the pudding from the heat and stir in the vanilla. Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.

Chill the pudding: Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and chill. Best eaten within 3 days.