There’s something special about the single-serving size: it lets you know that this is no dump-and-mix kind of dessert, but something someone put her whole heart into. When you bake these little wonders, the smell of chocolate will fill your kitchen. The hardest part is waiting for them to chill. Some things, though, are worth the wait.
Ingredients
- 1½ cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 6 ounces good-quality semisweet chocolate, finely chopped
- 6 large egg yolks
- 1 recipe Fresh Whipped Cream
Special Equipment
- Six custard cups or 4-inch round ramekins
How to Make It
- Position a rack in the lower third of the oven and preheat the oven to 250°F.
- Combine the cream, milk, sugar, and vanilla in a medium saucepan and bring to a boil over medium heat, whisking constantly until the sugar dissolves. Add the chocolate and whisk until it has melted. Remove from the heat.
- Lightly beat the egg yolks in a medium bowl. Pour the egg yolks in a slow, steady stream into the chocolate-cream mixture, whisking constantly.
- Divide the mixture among the custard cups or ramekins. Place the cups in a large baking pan that will hold them comfortably and add enough hot water to the pan to come halfway up the sides of the cup. Cover the pan tightly with heavy-duty aluminum foil and bake for 1 hour and 15 minutes, or until the puddings are set around the edges but still jiggle slightly in the center. Remove the puddings from the water bath and set on a wire rack to cool to room temperature.
- Chill the puddings for at least 2 hours. Once cooled, the puddings can be covered with plastic wrap and stored for up to 3 days in the refrigerator. Serve cold, with Fresh Whipped Cream.