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Homemade pudding is the perfect way to end your meal

Staff, America's Test Kitchen on

1/4 teaspoon table salt

3 tablespoons heavy cream

1 large egg yolk

3/4 cup whole milk

1 1/2 tablespoons unsalted butter, cut into 2 pieces

1 1/2 ounces bittersweet chocolate, chopped fine


1. Stir together vanilla and espresso powder in a bowl; set aside. Whisk sugar, cocoa, cornstarch and salt together in a large saucepan. Whisk in cream and yolk until fully incorporated, making sure to scrape the corners of the saucepan. Whisk in milk until incorporated.

2. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over the entire surface, 4 to 6 minutes. Cook 30 seconds longer, remove from heat, add butter and chocolate, and whisk until melted and fully incorporated. Whisk in vanilla mixture.

3. Pour pudding through a fine-mesh strainer into a bowl. Press lightly greased parchment paper against the surface of the pudding and place in the refrigerator to cool, at least 1 1/2 hours or up to two days. Whisk pudding briefly and serve.

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