Valrhona Chocolate Pudding
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 275°F
2
Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved
3
Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils
4
Remove from heat
5
Pour mixture into a metal bowl
6
Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes
7
Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids
8
Divide mixture among ramekins
9
Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour
10
Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour
11
Put oven rack in middle position and preheat oven to 275°F
12
Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved
13
Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils
14
Remove from heat
15
Pour mixture into a metal bowl
16
Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes
17
Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids
18
Divide mixture among ramekins
19
Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour
20
Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour