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Milk Chocolate and Earl Grey Budino

Categories: Desserts  
Submitted by:Jennifer Jones
Preheat:n/a
Source:Food & Wine October 2012
Serves:4
Prep time: 20 min
Cook time: 1 hrs 30 min
Total time: 1 hrs 50 min

Rich and creamy chocolate pudding with a light tea flavor

Ingredients

3 ozmilk chocolate, chopped, plus more for garnish
1 Tbspunsalted butter
3 Tbspcornstarch
1 Tbspunsweetened cocoa powder
1/3 cupgranulated sugar
2 tspEarl Grey tea leaves
2 cupswhole milk
3/4 cupheavy cream
2 tspconfectioners sugar

Steps

  1. In a medium heatproof bowl, combine the 3 ounces of chopped chocolate with the butter. Sift the cornstarch and cocoa powder into a medium saucepan. Whisk in the granulated sugar and 1 1/2 teaspoons of the tea. Whisk in the milk. Bring to a boil over moderate heat and cook, whisking constantly, until very thick, about 2 minutes. Strain through a fined sieve over the chocolate. Let stand for 30 seconds, then whisk until smooth. Spoon the mixture into four 1-cup ramekins. Press plastic wrap directly on the surface of the puddings and let cool, then refrigerate until chilled, at least 1 hour.
  2. In a mortar or spice grinder, pulverize the remaining 1/2 teaspoon of tea. In a bowl , whip the cream with the confectioners sugar to soft peaks. Sift in the powdered tea, and whip the cream until firm. Top the puddings with the whipped cream. Garnish with chopped chocolate, candied orange peel and a small pinch of sea salt and serve.

Note

I omitted the orange peel and salt garnish.

Make ahead: The budinos can be covered with plastic wrap and refrigerated for up to 2 days.