Servings:2
This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.
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- 1/2 cup half-and-half
- 1/4 cup whole milk
- 2 large egg yolks
- 1/2 cup bittersweet chocolate chips
- 2 Tbs. granulated sugar
- Kosher salt
Nutritional Information
- Calories (kcal) : 430
- Fat Calories (kcal): 230
- Fat (g): 25
- Saturated Fat (g): 155
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 9
- Cholesterol (mg): 235
- Sodium (mg): 105
- Carbohydrates (g): 43
- Fiber (g): 5
- Protein (g): 9
Preparation
- Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.
Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.
Ingredient Spotlight
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IN THIS RECIPEHalf-and-half
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IN THIS RECIPEWhole Milk
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (8 reviews)
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Debnev|2019年2月14日Perfect! I did strain it, so easy, why not... and it was glorious.
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maevis|04/08/2012
This is one of my favorite fine cooking recipes. The first time I made it I was suspicious of the recipe and worried about scrambling the egg yolks. I didn't get the milk quite hot enough, and ended up with a sad, grainy chocolate soup. But because the recipe is so quick and easy I was able to remake it in no time. Since then, I've made it with semi-sweet chocolate (added no sugar) and lowfat milk or whatever milk/chocolate I've had on hand and it's turned out great. It's definitely richest with the bittersweet/whole milk though, but I've never needed to strain it.
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