chocolate pudding
4 c whole milk or cream
10 large egg yolks*
3/4 c sugar
1 T cornstarch
2 c chocolate chips or 10 to 12 oz bittersweet or semisweet chocolate
1 tsp vanilla
In a 2 quart heavy saucepan, heat cream to the boiling point. Meanwhile, beat egg yolks with sugar and cornstarch until well combined. With mixer running, slowly beat one fourth of the hot cream into the egg yolks until well combined, then pour the eggs into the rest of the cream in the saucepan, stirring constantly. Cook cream over low heat until pudding thickens and comes to the boiling point (do not boil). Remove from heat, and stir in vanilla and chocolate until melted and pudding is smooth. The pudding will be thinner than pudding at this point, but will set to the proper consitency as it cools. Place plastic wrap directly on the surface of the pudding. Cool to room temperature, then chill.
To make this pudding extra special (as for chocolate pudding cake), substitute the semisweet chocolate for 10.5 oz Lindt Intense Orange chocolate (3 bars) or Green & Black’s Maya Gold chocolate (3 bars), or other gourmet chocolate. Yum!
*Save the egg whites to use in vanilla or coconut layer cake.
Sugar restrictions: To try to make this pudding sugar free, substitute 4 oz unsweetened baking chocolate + 4 T butter + sugar substitute equaling 1 c sugar for the bittersweet or semisweet chocolate. Then be sure to replace the 3/4 c sugar in the recipe with sugar substitute too. 🙂
