Valrhona Chocolate Pudding

Servings: 6 Ingredients: 1/2 vanilla bean, halved lengthwise 1 1/2 cups whole milk 1/2 cup heavy cream 1/3 cup sugar 4 1/2 oz Valrhona bittersweet chocolate (61%), finely chopped 5 large egg yolks Special equipment: 6 (4-oz) ramekins

Cooking Instructions: Put oven rack in middle position and preheat oven to 275F. Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat. Pour mixture into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids. Divide mixture among ramekins. Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour. Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.

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