flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license
Which is to say, chocolate pudding. This is based on a recipe from Craig Claiborne’s New York Times Cookbook. We’ve made both of his pots de crème recipes, and frankly he was phoning it in on both of them—it’s obvious that neither of these recipes was tested. The cooking time was way off (15 minutes? try 45), and this particular recipe needed twice the chocolate it called for (though to be fair, how many recipes would really suffer from a doubling of the chocolate?).
- 2 cups heavy cream
- 8 oz sweet chocolate (I used Ghirardelli’s milk chocolate chips)
- 3 egg yolks
- 2 tsp vanilla extract
Preheat oven to 325F. Heat the cream in a double boiler. When it is just scalded, stir in the chocolate chips until melted and blended. Beat the egg yolks in a separate bowl. When the chocolate mixture is melted and smoothly blended, slowly add to the egg yolks a bit at a time, stirring well so the eggs don’t scramble. pour into 6 ramekins and cover each with foil. Bake in a water bath for 45 minutes or until set. Chill and serve with whipped cream.