Bittersweet chocolate gives this creamy pudding a decidedly grown-up taste. It’s a favorite at the City Limits Diner in Stamford, Connecticut, where it originated. The ingredient list calls for Valrhona, but any good-quality bittersweet chocolate will do. With only six ingredients, the hardest thing you’ll have to do is wait for dessert to be ready.

　　

Ingredients

makes 6 servings

　　1/2 vanilla bean, halved lengthwise

　　1 1/2 cups whole milk

　　1/2 cup heavy cream

　　1/3 cup sugar

　　4 1/2 ounces Valrhona or other bittersweet chocolate (61%), finely chopped

　　5 large egg yolks

　　Special equipment: 6 (1/4-cup) ramekins

　　

Step 1

Put the oven rack in the middle position and preheat the oven to 275°F.

　　

Step 2

Scrape the seeds from the vanilla bean into a 3-quart heavy saucepan with the tip of a paring knife, then add the pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add the chocolate and cook over moderately high heat, stirring gently with a whisk, until the chocolate is melted and the mixture just boils. Remove from the heat.

　　

Step 3

Pour the mixture into a metal bowl. Set the bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in the yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding the pod and any other solids.

　　

Step 4

Divide the mixture among 6 (1/4-cup) ramekins. Bake in a water bath until the puddings are just set around edge but the centers wobble when the ramekins are gently shaken, about 1 hour.

　　

Step 5

Cool the puddings in the water bath 1 hour, then remove from the water and chill, uncovered, until cold, at least 1 hour.

　　

do ahead

Step 6

The PUDDINGS can be chilled, covered with a sheet of plastic wrap after 4 hours, up to 2 days. Blot very gently with paper towels before serving to remove the “stain” that formed.

　　The Epicurious Cookbook