Active Time

　　30 min

　　Total Time

　　3 1/2 hr

　　Elise McBryde of Stamford, Connecticut, writes: "I would love to have the recipe for the Valrhona chocolate pudding served at the City Limits Diner, in Stamford, Connecticut."

　　

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 oz Valrhona bittersweet chocolate (61%), finely chopped

　　5 large egg yolks

　　

Special Equipment

6 (4-oz) ramekins

　　

Step 1

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

　　

Step 2

Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.

　　

Step 3

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

　　

Step 4

Divide mixture among ramekins. Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour.

　　

Step 5

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

　　Cooks' note:

　　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.