Delicious Chocolate Pudding

Don’t skimp on the vanilla; use a high-grade pure extract that will balance the chocolate. And never stop whisking the pudding over the heat!

3 large egg yolks, at room temperature

3 cups milk (regular, low-fat, or fat-free)

3 ounces unsweetened chocolate, chopped

3⁄4 cup sugar

1⁄4 cup all-purpose flour

1⁄2 teaspoon salt

1 tablespoon vanilla extract

• Whisk the egg yolks in a large bowl until creamy and smooth. Set aside.
• Clean and dry your whisk. Whisk the milk, chocolate, sugar, fl our, and salt in a large saucepan over medium heat until the chocolate melts, the flour dissolves, and the mixture is smooth, slightly thickened, and just comes to its first bubble, about 6 minutes. Whisking all the while, let it bubble for 30 seconds. It will look like chocolate pudding at this stage.
• Whisk half the chocolate mixture into the egg yolks in a small, steady stream until smooth; whisk this combined mixture back into the remaining chocolate mixture in the pan.
• Reduce the heat to low (if you’re working with an electric stove, use a different burner just now turned to low). Return the pan to the heat and cook, whisking constantly, until bubbling, 1 to 2 minutes.
• Remove the pan from the heat, whisk in the vanilla, and pour into a large serving bowl or six 1⁄2- or 3⁄4-cup individual custard cups or ramekins. Refrigerate until set, about 2 hours. Once set, cover with plastic wrap and refrigerate for up to 3 days.

Makes 6 servings