Bittersweet Chocolat “Pot de Creme” (printable)
Ingredients

3 tablespoons sugar
1 1/2 tablespoons Clabber Girl Cornstarch
1 cup milk
1 cup cream
2 egg yolks
6 oz. bittersweet chocolate, chopped fine
1/2 teaspoon vanilla

Instructions
Whisk together the sugar and corn starch in a microwaveable glass mixing bowl or a glass measuring cup. Whisk in the milk and cream until smooth and microwave on high for 4 1/2 minutes. Whisk again. Microwave an additional 3 or 4 times for 30-45 second intervals, whisking after each interval, until mixture thickens to the consistency of a thin gravy or sauce.

Place the egg yolks in a small bowl. Slowly pour in about 1/2 cup of the heated milk mixture as you whisk the egg yolks. (This will warm the yolks slowly and prevent them from cooking). Add the warmed yolks to the milk mixture, whisk thoroughly and return to the microwave for about 45 seconds. For egg safety, it is recommended that you insert a thermometer and check that the egg yolks reach at least 160 degrees, or microwave in 15 second intervals until they do.

Remove from the microwave, stir in the chocolate and let sit for about one minute. Whisk the chocolate until smooth, creamy and fully melted. Add the vanilla as you gently whisk and stir to blend smoothly.

Pour the mixture through a sieve directly into individual pudding cups. Cover with plastic placed directly on the surface of the pudding and refrigerate for several hours or overnight.