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Mayan Chocolate Pudding (Kari Boyd's Recipe)
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| Makes ~11 servings | |
| 2 cups | heavy cream |
| 2 cups | whole milk |
| 12 oz. | bittersweet or semi-sweet chocolate, finely chopped |
| 1/4 teaspoon | ground cinnamon |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground cayenne pepper |
| 1/8 teaspoon | ground allspice |
| 12 large | egg yolks |
| 1/2 cup | sugar |
sweetened whipped cream for serving,, (1 cup heaving whipping cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla, whipped together)
Preheat oven to 325 degrees. Boil water. In a medium saucepan, combine the heavy cream with the milk and bring to a boil over moderate heat. Remove from the heat and whisk in the chocolate until melted, then whisk in the cinnamon, salt, cayenne and allspice. In a large bowl, whisk the egg yolks with the sugar until pale, about 2 minutes. Gradually whisk in the hot chocolate mixture until smooth. Ladle the custard into twelve 5 oz. ramekins (I did 10 6.5 oz. ramekins). Set the ramekins in a large roasting pan or two deep baking pans (like glass pyrex) and transfer to the middle of the oven. Fill the roasting pan or baking pans with enough boiling water to reach halfway up the sides of the ramekins. Bake for about 43 minutes, until the puddings are set but still slightly wobbly in the center. Using tongs or potholders, transfer the ramekins to a baking sheet and refrigerate until chilled, at least 4 hours. Serve with whipped cream.
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