Velvety Chocolate Pudding ~
~ adapted from Lucinda Scala Quinn ~
Whisk together 3 1/2 tablespoons all-purpose flour, 3 tablespoons cocoa powder, 1 cup sugar, and a hefty pinch of coarse salt.
Place into a sieve,
press through and let fall into a medium saucepan. Whisk in 1 1/2 cups milk. Stir the mixture until thickened. Stir in 2 tablespoon unsalted butter.
Whisk 1 tablespoon of the hot chocolate mixture into 1 large beaten egg and return to the pudding in the pan. Stir in 1 teaspoon pure vanilla extract and cook to completely thicken. Strain the pudding through a sieve and pour into pudding cups
or ramekins. Press plastic wrap directly onto the surface of the pudding to prevent a skin when chilling in the refrigerator.
If you would like this for pie, it’s perfect for an already-baked buttery crust, just double the pudding recipe for pie: (This recipe is for a double-crusted pie.) In a large bowl or in the bowl of a food processor, combine 2 cups all-purpose flour and 1 teaspoon salt. Add 1 cup (2 sticks) very cold unsalted butter. Cut in or pulse until mixture resembles coarse meal. Pour in 1/2 cup very cold milk or ice cold water. Combine just until it comes together to form a ball. Press into 2 flat discs, place in plastic wrap and refrigerate before use.
Preheat oven to 375 degrees Fahrenheit. Blind bake the crust, lining the dough with parchment paper or foil, then filling it with pie weights or dried beans. Bake for 20 minutes; remove the weights and foil or parchment, and finish baking for 10 minutes.
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