Chocolate pudding
Nancy Olson, Gramercy Tavern


• 1 quart of milk
• 1 cup of sugar
• 1/4 teaspoon kosher salt
• 5 tablespoons cornstarch
• 3 tablespoons cocoa powder
• 4 egg yolks
• 1 tablespoon (1/2 ounce) butter
• 2 teaspoons vanilla extract
• 6 ounces 55% chocolate



Bring to a boil 3 1/2 cups of milk with 3/4 cup of sugar. Whisk together 1/4 cup sugar with kosher salt, cornstarch, and cocoa powder. Make a slurry using the remaining milk, whisking it into the dry ingredients until it is smooth and lump free.

Whisk the egg yolks into the slurry and gradually temper the hot liquid into the slurry.

Return to heat (medium) and cook, stirring constantly, until it thickens and boils. Remove from the heat and stir in the butter, vanilla extract, and chocolate. Immediately pour into 8 serving dishes and cover with plastic wrap to prevent skin from forming.