Ingredients

  • ½ vanilla beans halved lengthwise
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ⅓ cup sugar, caster
  • 125 grams plain chocolate, expensive 61%, finely chopped
  • 5 egg yolks

Directions

1. Put oven rack in middle position and preheat oven to 275*F/135*C/GM1.
2. Scrape seeds from vanilla bean into a 2-3 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. Add chocolate and whisk until melted. Pour mixture into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids.
3. Divide mixture among ramekins, Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour.
4. Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.
5. Puddings can be chilled, covered with a sheet of plastic wrap after 4 hours, up to 2 days. Blot very gently with paper towels before serving.

Notes
Serving Ideas:Original serves 6.


Categories
CustardsPuddings
Keywords
CustardsPuddings
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