Non-Steamed and Non-Baked Rich Chocolate Custard Pudding

1. 1

   Add the egg yolks to a saucepan and combine them well with the sifted flour, sugar, and cocoa powder to form a paste.

2. 2

   Add the chocolate to a heat-resistant dish and submerge it with some (not all) of the milk.

3. 3

   Then wrap the dish with cling film and heat it in the microwave for 1.5-2 minutes.

4. 4

   When the chocolate has mostly melted, mix the chocolate into the mixture from Step 1 in stages well so that it doesn't go lumpy.

5. 5

   Then, place the saucepan over medium heat and pour in the rest of the milk.

6. 6

   Carefully stir the mixture until it thickens, just as if you were making custard cream.

7. 7

   When the mixture is thick enough to leave light trails, pour the mixture into dishes or ramekins, place them in the refrigerator, and leave them to chill.

8. 8

   They're ready.

9. 9

   If you like, try adding some amaretto, rum, or other liqueur for a deliciously sophisticated flavour.

10. 10

    When you take these puddings out of the fridge, try topping them with raspberry or other berry-based sauces, the flavours go together really well.

11. 11

    You could use slightly sweet heavy cream as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.