Our Recipes, re-invented from cooking shows
Chocolate Pudding
Prep. Time:
Baking Time:
Total Time:
30 minutes
45 minutes
75 minutes (plus 3 hours chilling)
Serves:
6 servings
Milk Chocolate Custard with Chocolate Dirt and Sherry Vinegar Caramelized Parsnips
Inspired by Tristen's Top Chef dessert, balancing rich milk chocolate custard with bright sherry vinegar acidity. Features innovative chocolate dirt texture and caramelized parsnips for sophisticated sweet-savory contrast.
Ingredients
FOR THE MILK CHOCOLATE CUSTARD:
2 cups heavy cream
1/2 cup whole milk
6 oz high-quality milk chocolate (30-40% cacao), finely chopped
5 large egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
FOR THE CHOCOLATE DIRT:
1 cup chocolate wafer cookies (like Nabisco Famous Chocolate Wafers)
2 tablespoons Dutch process cocoa powder
1 tablespoon brown sugar
1 tablespoon melted butter
FOR THE SHERRY VINEGAR CARAMELIZED PARSNIPS:
3 medium parsnips, peeled and cut into 1/4-inch rounds
3 tablespoons butter
2 tablespoons brown sugar
2 tablespoons sherry vinegar (the shining star according to judges)
1 tablespoon honey
1/4 teaspoon salt
Fresh thyme sprigs for garnish
Instructions
MAKE THE CHOCOLATE CUSTARD:
1. Preheat oven to 325°F. In a saucepan, heat cream and milk until just simmering.
2. Place chopped chocolate in a bowl. Pour hot cream mixture over chocolate and let sit 2 minutes, then whisk until smooth.
3. In another bowl, whisk egg yolks, sugar, vanilla, and salt until pale and thick.
4. Slowly pour chocolate mixture into egg mixture, whisking constantly to prevent curdling.
5. Strain mixture through fine-mesh sieve to ensure smoothness.
6. Divide among six 6-oz ramekins or glasses. Place in roasting pan and pour hot water halfway up sides.
7. Bake 30-35 minutes until centers are just set but still slightly jiggly when gently shaken. Cool completely, then refrigerate at least 3 hours.
PREPARE THE CHOCOLATE DIRT:
8. In a food processor, pulse chocolate wafers until they form fine crumbs resembling soil.
9. Mix with cocoa powder, brown sugar, and melted butter until mixture clumps slightly but maintains dirt texture.
10. Store in airtight container until ready to serve.
MAKE THE CARAMELIZED PARSNIPS:
11. In a large skillet, melt butter over medium heat. Add parsnip rounds in single layer.
12. Cook 3-4 minutes per side until golden brown and tender.
13. Add brown sugar and honey, toss to coat. Cook 2 minutes until caramelized.
14. Key technique: Add sherry vinegar and toss quickly - this bright acidity balances the rich custard.
15. Season with salt and cook 1 more minute until parsnips are glazed and tender.
TO SERVE:
16. Just before serving, sprinkle chocolate dirt generously over each custard.
17. Arrange 4-5 caramelized parsnip rounds on top of the dirt.
18. Drizzle any remaining pan juices around the plate.
19. Garnish with small thyme sprigs for an earthy touch.
