Chocolate Rum Pudding
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
63
Spice
47
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Sugar1 large
Egg Yolk1.5 tsps
All-Purpose Flour1 pinch
Salt1 cup
Whole Milk6 tbsps
Heavy Cream (chilled)Directions:
1
Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended
2
Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling
3
Add about 1/3 of hot milk to yolk mixture in a slow stream, whisking constantly
4
Add remaining milk, whisking, then transfer to saucepan
5
Bring to a simmer, whisking constantly, until thickened, about 1 minute
6
Remove from heat and add chocolate, rum, to taste, and espresso powder, if using
7
Let stand until chocolate is melted, about 30 seconds, then whisk until smooth
8
Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature
9
Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks
10
Top pudding with whipped cream
11
Cooks' note: Pudding can be made 1 day ahead and chilled, covered
12
Bring to room temperature before serving