This simple version takes minutes to prepare. It has an intense chocolate flavor: not sweet so much as satisfying, with a silky, luxurious texture.
Servings: 2.5 cups
- 2 large eggs
- 2 cups low-fat milk
- 1/3 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup flour, preferably unbleached
- 1 ounce unsweetened or baking chocolate, finely chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Have four 6-ounce ramekins or custard cups at hand.
Whisk the eggs in a large bowl until they are smooth and creamy, with no remaining floating bits of translucent egg white.
Combine the milk, brown sugar, cocoa powder, flour, chocolate, vanilla extract and salt in a large saucepan over medium heat; whisk until the chocolate melts and the mixture just begins to bubble. Cook for 30 seconds, whisking, while the mixture thickens considerably. Remove from the heat.
Whisk half of the warm chocolate mixture into the eggs in a slow, steady stream, until smooth and well incorporated. Then return the combined mixture to the remaining chocolate mixture in the saucepan and place over low heat. (If you're using an electric range, it may be helpful to have a second burner set on low.) Whisk constantly over low heat for 2 minutes, reaching into the edges of the pan and letting the pudding come to only the barest bubble. If the pudding starts to bubble, reduce the heat as needed or take the pan off the heat and keep whisking for a few seconds to cool it down. The consistency will be silky, with body.
Transfer to the individual ramekins or custard cups. Cover with plastic wrap directly on the surface to keep a skin from forming, if desired. Refrigerate for about 1 hour, or until well chilled and set.
Adapted from "Real Food Has Curves," by Bruce Weinstein and Mark Scarbrough (Gallery, 2010).
Tested by Bonnie S. Benwick.
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