May 31, 2016
Comfort Food, Desserts, Puddings,
Dairy, Eggs, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Chocolate, Kosher Dairy more
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"Recipe source: Cook's Illustrated
Not in prep times: 4 hours cooling time."
In a bowl combine the vanilla and espresso powder and set aside.
In a saucepan whisk together the next 4 ingredients (sugar - salt). Whisk in the yolks and the cream. Whisk in milk.
Place saucepan over medium heat and cook, whisking constantly until mixture is thickened and bubbling (5-10 minutes). Cook another 30 seconds longer. Remove from heat and add butter and chocolate; whisk until melted. Whisk in vanilla mixture.
Pour pudding through a fine sieve into a bowl and press greased parchment paper against the surface of the pudding and place in refrigerator to cool - at least 4 hours. Before serving whisk the pudding again briefly.
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