Chocolate Pudding from The Weeknight Cook by Brigit Binns
Warm the milk In a heavy saucepan over medium heat, warm the milk until a few bubbles appear along the edge of the pan. Remove from the heat. Cook the pudding base In a bowl, whisk together the eg...
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Cooking tools:
- Sifter
- Saucepan
- Stove
- Mixing bowl
- Whisk
Ingredients
- Whipped cream, for serving (optional)
- Pure vanilla extract, 1 teaspoon
- Unsweetened chocolate, 2 oz (30 g), finely chopped
- Semisweet (plain) chocolate, 6 oz (185 g), finely chopped
- Milk, 2 cups (16 fl oz/500 ml)
- Flour, 3 tablespoons
- Unsweetened cocoa powder, 2 tablespoons
- Egg yolks, 6
- Sugar, ¾ cup (6 oz/185 g)
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