chocolate pudding

The other night at dinner Liam told me that he wished I would put pudding in his lunches. Pudding? He meant the little jell-o pudding snacks that you buy in six packs and are made mostly of corn syrup and artificial flavors. After I assured him that that would never happen, we decided that we should make our own. So he got on Epicurious and found a chocolate pudding recipe that we could tackle together. He measured the milk and sugar, separated the egg yolks from the whites, and whisked and whisked and whisked.

Ten minutes later we had four ramekins of rich, delicious, chocolatey pudding that was made from free range eggs, organic milk, and bittersweet chocolate. We ate ours warm. My mom used to make pudding a lot (pre-vegan phase) and she always used Baker's chocolate. I've used other, fancier chocolates for cakes and icings and puddings, but I always keep a few boxes of Baker's in the cupboard for occasions like this. It's easy and predictable, and the little parchment-wrapped one-ounce squares never fail to remind me of baking with Peggy.

• We doubled this recipe and had lots of leftovers. (Next time I will cut out about 1/3 of the sugar and add an extra egg yolk. It was a little sweet.)
• 
  
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 1/3 cups whole milk
• 1 large egg yolk
• 1 tablespoon unsalted butter
• 1/4 teaspoon vanilla

In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.

Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.