German chocolate cake as pudding
25 minutes, plus chilling time
8 ounces Baker's German's or semisweet chocolate, broken into squares or coarsely chopped
2/3 cup whole milk
2/3 cup heavy cream
4 large egg yolks, at room temperature
1 teaspoon vanilla
Pinch of kosher salt
1. In a large metal bowl
set over a saucepan of simmering water, melt the chocolate, stirring often. Remove from the heat.
2. In a medium saucepan,
bring the milk and cream just to a boil. Remove from heat.
3. Whisk the egg yolks
into the melted chocolate, then gradually whisk in the milk and cream. Return the bowl over the simmering water and cook the pudding, stirring often, until it thickens, 4 to 5 minutes. Remove from the heat and stir in the vanilla and salt.
4. Divide half of the pudding
among 6 custard cups or cappuccino cups. Top each serving with a scant tablespoon of the custard. Top with the remaining pudding, then with a teaspoon-sized dollop of the custard. Cover with plastic wrap and chill before serving.