Elise McBryde of Stamford, Connecticut, writes: "I would love to have the recipe for the Valrhona chocolate pudding served at the City Limits Diner, in Stamford, Connecticut."
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.
Recipe information
Total Time
3 1/2 hr
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 275°F.
Step 2
Scrape seeds from vanilla bean into a 2- to 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 cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.
Step 3
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.
Step 4
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.
Step 5
Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.
