Saturday, June 23, 2001


very hot and thundery this morning. much too hot to cook. . .but we still want our rich chocolate dessert. . .so here's a recipe for a low-cook, no oven, lovely chocolate pudding or pot au creme.

you could cook this on the stove, but since it's so hot, i'll make it in the microwave! it's the easiest recipe in the world:

6 egg yolks
2 tablespoons confectioner's or superfine sugar
2 cups light cream
8 oz. valrhona bittersweet chocolate, grated (try anything from the guanaja at 70%, to the caraibe, chuao or gran couva at 64%. you might even like the manjari which comes with it's own bits of orange peel. go for the 70% if you want a darker, less sweet experience.)
4 tablespoons liqueur -- brandy, rum, kaluha, etc. (optional)

pour the cream into a microwave proof bowl and heat to below boiling (about 200 degrees on your kitchen thermometer), which will probably be about 2 mins. on high. stir every 30 seconds. beware -- when heating liquid in the microwave, it can get very hot and burn you if it suddenly splashes. liquids can super-heat in the microwave and suddenly "bump" to scalding steam when you stir them. so don't let the cream overheat.

beat together the egg yolks and the sugar in another microwave bowl. stir the warm cream into the mixture. cook this custard in the microwave on medium-high for about 3 minutes. stir every 30 seconds until thick enough to coat a spoon.

while the custard is still hot, add the grated chocolate and stir until completely melted. if the mixture cools too fast, pop it back in the microwave for another 30 seconds to reheat. add the liqueur, or if not using, 1 teaspoon Neilsen-Massey vanilla.

pour the pudding through a fine strainer into 8 small cups or individual ramekins. chill for at least 6 hours. enjoy!

posted by fortune | 8:58 AM | top | link to this | email this: | | | 0 comments