In the Oven: Vanilla Bean and Milk Chocolate Budino

Posting date for these puddings is February 24. Enjoy!

Vanilla bean and Milk Chocolate Budino

Ingredients

1 tablespoon bourbon
1 vanilla bean
4 ounces good-quality milk chocolate
2 large egg yolks
2 large eggs
1/4 cup heavy cream
1/2 cup sugar
1/3 cup cornstarch, sifted
1/2 tsp salt
3 cups whole milk
1 tablespoon unstalted butter
Simple Whipped Cream to serve, optional

Chose wight wide-mouthed glasses for serving.

Put the bourbon in a medium heatproof bowl. Cut the vanilla bean in half lengthwise, and, using the tip of a knife or a small spoon, scrape the seeds into the bourbon. Discard the vanilla bean and stir the mixture to combine.

Place the milk chocolate in another medium heatproof bowl.

In a third heatproof bowl, whisk together the egg yolks, whole eggs, and cream.

In a medium saucepan, whisk together the sugar, cornstarch  and salt. Whisk in the milk. Cook the mixture over medium-high heat until it just begins to boil, stirring occasionally. Whisking constantly, pour a third of the milk mixture over the egg mixture, then add another third of the hot milk mixture. Transfer the tempered egg mixture to the saucepan with the milk mixture and, whisking constantly, bring it to a boil. Cool for 2 to 3 minutes, or until the pudding is very thick.

Pour half of the pudding over the vanilla bean mixture and half over the milk chocolate. Add half of the butter to the vanilla mixture and whisk vigorously to cool the pudding slightly. Add the remaining butter to the chocolate mixture and again whisk vigorously to release the heat.

Assemble the dessert

Divide the vanilla pudding among the serving glasses. Chill them for 20 minutes. While the vanilla pudding is in the refrigerator, whisk the chocolate pudding every 5 minutes to release excess heat.

Spoon the chocolate layer on top of the vanilla, cover, and chill the pudding until firm, about 2 hours, before serving.

Top with whipped cream, if you like, and serve immediately.

The puddings can be stored, tightly covered, in the refrigerator for up to 2 days. Do not add the whipped cream until you are ready to serve them.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.