Over my adult lifetime, my mother frequently expressed her failure as a mother because she fed her babies Gerber’s chocolate pudding, getting her daughters started early on sugar. They were different times, I tell her, can’t know what you didn’t know. And besides I have no chocolate love regrets. (Does early exposure prevent allergies? I would hate to be allergic to chocolate.) Jell-O chocolate pudding, the kind you stir constantly on the stove, not the instant variety, was one of the few cooking experiences I remember from childhood. Now my tastes are more sophisticated, and this chocolate “pudding” recipe is blue ribbon. And so easy. I hope I made it for my mother, I don’t remember. She did love chocolate!
Makes six servings
2 cups heavy cream (or whole milk, if you’re on a diet, haha)
6 oz dark sweet chocolate (I use 60% Ghiradelli), cut into small pieces
⅓ cup sugar
4 egg yolks
1 teaspoon vanilla (or Grand Marnier, or rum, or Kahlúa)
Preheat oven to 350º. In a heavy saucepan combine cream and chocolate and cook over medium heat stirring until chocolate is melted and mixture is smooth.
Whisk in sugar, yolks (one at a time), and vanilla. Strain (if you want, I don’t) the custard into 6 one-half cup ramekins and place in a baking pan. Add hot water to the pan to reach halfway up the side to create a water bath. Bake 25 minutes or until top is set. Remove from pan and let cool. Garnish with chocolate curls (whipped cream opt). Pure deliciousness! Even better after refrigerating.