Crunchy Salty Sweet

I’ve told you guys before about my consistent desire for a savory breakfast (instead of, say,  pancakes…though don’t get me wrong I do love those too). So on most mornings, I’ll make an egg with a couple of egg whites to keep the protein levels high and the fat to a minimum.

The result, is that after a few days, I’m left with lots of unused egg yolks. Since they don’t freeze great (like egg whites do) I like to use them within a couple of days. This rich and decadent chocolate pudding is just perfect. Not only does it use up the yolks, but it’s absolutely divine. Now that’s what I call a win-win!

Over a medium bowl, set a fine mesh sieve, and place to the side.

In a medium saucepan, off the heat, whisk together sugar, cornstarch, cocoa powder and salt.

Gradually (1/4 cup at a time), whisk in the milk, being sure that the cornstarch fully dissolves.

Whisk in the egg yolks.

Over medium heat, begin whisking, constantly. The pudding will take about 8-10 minutes to get thick. Once thick (the consistency you’d associate with pudding), reduce the heat to low and continue to whisk for about 2 more minutes.

Remove from the heat and pour the pudding into the sieve. Press it through with a spatula. Don’t forget to scrape the pudding from the bottom of the sieve as well.

Whisk the butter and 1 teaspoon vanilla into the pudding.

Place plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for 3 hours minimum.

Before serving, whisk the pudding until smooth.

In a separate bowl, whisk together the heavy cream with confectioners sugar and remaining 1 tsp vanilla, until soft peaks form.

Serve the pudding in small bowls topped with whipped cream.

Shave some chocolate on top and enjoy immediately.

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Adapted from: Martha Stewart

Makes: 4-6 servings

Prep: 5 minutes, Cook: 15 minutes, Total: 20 minutes (plus at least 3 hours resting time)

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 2 1/2 cups milk
• 4 large egg yolks
• 2 tablespoons unsalted butter, diced
• 2 teaspoons vanilla extract, divided
• 1/2 cup heavy cream
• 1 tablespoon confectioners sugar

Over a medium bowl, set a fine mesh sieve, and place to the side.

In a medium saucepan, off the heat, whisk together sugar, cornstarch, cocoa powder and salt.

Gradually (1/4 cup at a time), whisk in the milk, being sure that the cornstarch fully dissolves.

Whisk in the egg yolks.

Over medium heat, begin whisking, constantly. The pudding will take about 8-10 minutes to get thick. Once thick (the consistency you’d associate with pudding), reduce the heat to low and continue to whisk for about 2 more minutes.

Remove from the heat and pour the pudding into the sieve. Press it through with a spatula. Don’t forget to scrape the pudding from the bottom of the sieve as well.

Whisk the butter and 1 teaspoon vanilla into the pudding.

Place plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for 3 hours minimum.

Before serving, whisk the pudding until smooth.

In a separate bowl, whisk together the heavy cream with confectioners sugar and remaining 1 tsp vanilla, until soft peaks form.

Serve the pudding in small bowls topped with whipped cream. Shave some chocolate on top and enjoy immediately.