Chocolate Rum Pudding

Total Time:
45 min
Prep:
10 min
Inactive:
30 min
Cook:
5 min

Yield:
1 serving
Level:
Advanced

Ingredients
  • 1 large egg yolk
  • 1 tablespoon plus 1/2 teaspoon sugar
  • 1 1/2 teaspoons all-purpose flour
  • Pinch salt
  • 1/3 cup whole milk
  • 6 tablespoons chilled heavy cream
  • 1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
  • 1 to 2 teaspoons dark rum
  • 1/4 teaspoon instant-espresso powder, optional
Directions
  • Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about 1/3 of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, until thickened, about 1 minute.

  • Remove from heat and add chocolate, rum, to taste, and espresso powder, if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.

  • Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.

  • Cooks' note: Pudding can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.


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