I had a lot of ingredients leftover from my Thanksgiving cooking, so I went on a bit of a cooking/baking spree to use them up. The “Best Ever Chocolate Pudding” from Joanne Chang’s amazing Flour cookbook came to the rescue for making use of the half & half and heavy cream I still had in the fridge. So does the recipe live up to it’s name? I’m going with yes. The funny thing is, I had to improvise a bit. I didn’t have the right amount of half & half, I didn’t have bittersweet chocolate at all (I did have plenty of unsweetened and semi-sweet, so I could wing it), and I didn’t have a vanilla bean to make the “vanilla sugar.” Add to that, I’m pretty sure I over cooked my pudding.
This isn’t a book I edited or published, but it always drives my authors a little crazy when I tell them stories of all the things I do wrong when I make their recipes, especially when it comes to desserts. (I wonder if my friend Joanne will feel the same way?) But in my mind, it’s a sign of a really good recipe when I can totally screw it up and still get amazing results like this. Seriously, this was practically liquid fudge. (That’s a very good thing.)
The recipe specifically calls for putting plastic wrap over the top to prevent a “skin” from forming. Oops. Just kidding — I deliberately didn’t put plastic wrap on top because I’ve loved that skin on top of pudding ever since I was a kid. Isn’t that the best part? Jen totally agreed with me on this, so I know it’s not just me. So I ask, do you like the skin or not? P.S. Buy this cookbook.