This recipe from the March 1990 issue of Food & Wine Magazine requires time, effort and a lot of dirty pots and pans. It is SO worth it!!
Try it with a snifter of Glenmorangie Quinta Ruban for some added decadence! This single malt Scotch whisky is finished for two years in specially selected port pipes (ie., barrels used to mature port) from the Douro valley in Portugal. Just as Port is a wonderful complement to many desserts, especially chocolate, so is the Quinta Ruban. This aromatic whisky picks up many sweet and savory characteristics (caramel, sweet orange, walnut, mint) remaining in the used Port barrels. Its rich, velvety texture matches the soft creaminess of the pudding.
3 cups milk
1 vanilla bean, split and scraped
2 whole eggs
1 cup sugar
3 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (2 ounces) butter
1/2 cup unsweetened Dutch process cocoa powder
1 cup heavy cream
1/2 tablespoon cornstarch
1) Make a creme anglaise: heat the milk to boiling in a saucepan with the vanilla bean and its scrapings. While the milk is heating up, whisk the eggs and yolks with the sugar in a medium-sized bowl.
2) Take the boiling milk off of the heat and allow to stop bubbling. Whisk hot milk into egg and sugar mixture. Pour back into saucepan over a very low heat and stir with a wooden spoon until it reaches 175 degrees (use a baking thermometer). Remove from heat.
3) Place chocolate and butter in large bowl and pour creme anglaise over it, stirring until it is completely mixed together and smooth. Whisk in cocoa powder.
4) Combine cream and cornstarch in a small saucepan. Bring to boil and cook for 2 minutes. Add to chocolate mixture and vigorously whisk in. Strain mixture through a fine mesh strainer into a clean bowl and let cool, stirring occasionally, for 10 minutes. Pour into glass ramekins, cover each with plastic wrap and refrigerate 5-6 hours before serving. Makes 8-10.