Name: Aunt Sabra King’s Pudding Bars
Yield: Yield: 24 Bars
Cuisine: United States
Ingredients: 4 ounces good-quality dark chocolate (60 to 72%), coarsely chopped; ½ teaspoon salt; ½ cup heavy cream; 10 tablespoons (1¼ sticks) unsalted butter, melted; 3 tablespoons cornstarch; Dark cocoa powder (like Valrhona) for serving (optional); 2 cups whole milk; 2 cups crushed graham cracker crumbs; 6 egg yolks; ¾ cup granulated sugar; 1 tablespoon firmly packed dark brown sugar; 1 teaspoon pure vanilla extract; Simple Whipped Cream for serving (optional); 2 tablespoons whiskey

Preparation info

Yield:
24
Bars

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

Blair Van Sant, our former pastry chef and kitchen manager extraordinaire, was also our resident pudding expert. He has since returned to the South, but he remains a close friend and an avid pudding freak. In the service of this book, I asked him to dig up his oldest pudding inspiration. Blair got back to me in twenty-six seconds flat. Aunt Sabra King’s Pudding Bar is a messy Sunday supper–style dessert that epitomizes the beauty of Southern baking: not too