Recipe courtesy of Gourmet Magazine

Chocolate Rum Pudding

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  • Level: Advanced
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 1 serving
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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


  1. 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.
  2. 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.
  3. 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.
  4. Cooks' note: Pudding can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.