For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.
Ingredients
6 Servings
mint custard
4
¼
1
¼
2
chocolate custard and assembly
4
½
½
2
¼
2
Preparation
-
Mint custard
Step 1
Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.
Step 2
Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
-
Chocolate custard and assembly
Step 3
Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.
Step 4
Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
Step 5
Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.
Step 6
Serve pudding topped with cookies.
Step 7
DO AHEAD: Pudding can be made 3 days ahead. Cover and keep chilled.