Chocolate Pudding

Author

Lisa Permar

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 181F / 82.8C

Ingredients

• 5 egg yolks ( I prefer jumbo eggs for this)
• 2 C whole milk
• 2 C heavy cream
• 4 Tbs cornstarch
• 1 C granulated sugar
• 1/2 C cocoa powder ( I prefer dark cocoa)
• 1/2 tsp salt

Directions

1. Whip egg yolks until light and frothy
2. In another bowl, mix cornstarch, sugar, cocoa powder and salt together - make sure no lumps.
3. Add 3 Tbs of the milk to the dry ingredients. Over and over, til creamed in and no lumps.
4. Gradually add in the heavy cream.
5. Add the eggs and blend well.
6. Pour into the containers of choice.
7. Pour like warm water into sous vide container. For smooth lump free pudding, you need to gradually bring the pudding to temp.
8. Set to 181F (83 C) for 60 minutes.
9. After cooking remove too room temp then chill in the fridge overnight.
10. Enjoy!!

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