Chocolate Pudding

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.