A chocolate pudding just as good as mom used to make.
It tastes even better if you make a hole in the middle just before serving and pour in some heavy cream.
Six 6-ounce ovenproof ramekins
Whisk together the egg yolks, sugar, salt, and vanilla in a large bowl. Set aside.
In a separate saucepot, scald the remaining
Pour the pudding base into the ramekins. Place them in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and
Refrigerate the puddings several hours to overnight, but let them sit at room temperature for 15 minutes before serving.
If desired, serve with additional heavy cream.
© 1993 Emily Luchetti. All rights reserved.