Mayan Chocolate Pudding Recipe

Name: Mayan Chocolate Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups heavy cream; 2 cups whole milk; 12 ounces bittersweet chocolate, finely chopped; 1/4 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1/8 teaspoon ground habanero pepper or cayenne pepper; 1/8 teaspoon ground allspice; 12 large egg yolks; 1/2 cup sugar; Sweetened whipped cream, for serving

Servings: persons

2 cups heavy cream
2 cups whole milk
12 ounces bittersweet chocolate, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground habanero pepper or cayenne pepper
1/8 teaspoon ground allspice
12 large egg yolks
1/2 cup sugar
Sweetened whipped cream, for serving

1
Preheat the oven to 325.
2
In a medium saucepan, combine the heavy cream with the milk and bring to a boil over moderate heat.
3
Remove from the heat and whisk in the chocolate until melted, then whisk in the cinnamon, salt, habanero and allspice.
4
In a large bowl, whisk the egg yolks with the sugar until pale, about 2 minutes.
5
Gradually whisk in the hot chocolate mixture until smooth.
6
Ladle the custard into twelve 5-ounce ramekins.
7
Set the ramekins in a large roasting pan or two deep baking pans and transfer to the middle of the oven.
8
Fill the roasting pan or baking pans with enough boiling water to reach halfway up the sides of the ramekins.
9
Bake for about 40 minutes, until the puddings are set but still slightly wobbly in the center.
10
Using tongs, transfer the ramekins to a baking sheet and refrigerate until chilled, at least 4 hours.
11
Top the puddings with whipped cream and serve.

1476

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups whole milk, 12 ounces bittersweet chocolate, finely chopped, 1/4 teaspoon ground cinnamon, and more.

Yes, Mayan Chocolate Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mayan Chocolate Pudding

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