- 3 large egg yolks
- 1/3 cup plus 1 teaspoon sugar
- 1 1/4 cup 2% milk
- 6 oz dark chocolate, chopped
- 1 1/2 teaspoons vanilla
- 2 oz. freshly pulled espresso (or more, to taste)
- Zest of 1 large orange, finely chopped — about 1 tablespoon
- 1/8 teaspoon Kosher salt
- Put milk, espresso and orange zest in a heavy medium saucepan, whisk until all is incorporated, set aside.
- Put egg yolks, sugar and salt in a bowl, set aside.
- Warm milk mixture; stir occasionally until small bubbles appear around the edge of the pan.
- While waiting for bubbles to appear, whisk egg yolks, sugar and salt until well blended.
- When bubbles appear in milk mixture, remove pan from heat and whisk a small amount of milk into the egg mixture to lighten it, then slowly whisk in the rest of the warm milk.
- Return the egg and milk mixture to the saucepan, place on stove. Warm on medium-low, stir with a wooden spoon until thickened and mixture leaves a trail when you run your finger down the back of the spoon. Remove from stove.
- Add chopped chocolate and vanilla, whisk until chocolate is melted and pudding is smooth.
- Pour pudding into 4 ramekins, martini glasses, champagne classes or custard cups.
- Cool for about 20 minutes, then cover with plastic wrap and store in the refrigerator for at least 5 hours, overnight is even better.
Recipe: Erin’s Weekly Hometown Recipes