Writer. Cook. Chocolatier. Celebrationist.
pudding

This recipe belongs in a chocolate’s greatest hits collection. It’s smooth, rich, creamy, and comforting. It was love at first spoonful when we first had it at the Hominy Grill in Charleston, SC. Determined to make it myself, I gladly bought the cookbook and slightly adapted the recipe for home cooking purposes.

  • *8 oz. (about 2 cups) chopped great quality chocolate
  • ½ cup sugar
  • 6 egg yolks
  • 4 cups heavy cream
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  1. Preheat oven to 350F. Place egg yolks in a heat resistant bowl and whisk in ¼ cup of the sugar.
  2. Mix the remaining sugar with the cream and vanilla in a large saucepan, over med.-high heat bring cream to a boil.
  3. Pour about 1/3 cup of the hot cream into egg yolk mixture, mix until smooth.
  4. Mix in the chopped chocolate into the rest of hot cream, stir well with a wooden spoon until the chocolate is completely incorporated. Then add the egg mixture and salt and whisk until smooth and glossy.
  5. Allow to cool for approximately 10 minutes. Then pour pudding into 8-10 ovenproof ramekins. Place ramekins into a shallow baking pan and fill pan halfway with water. Cook for 45 minutes. Chill in fridge for at least 3 hours before serving.

Makes 8-10 servings

*I used a combination of dark, semi-sweet, and milk chocolate. The Hominy Grill uses bittersweet exclusively.

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack