This thick and creamy chocolate caramel pudding requires no egg yolks!
Author: Eva Bakes
2 and ½cupswhole milk or half and halfdivided
4ouncessemi-sweet or dark chocolatefinely chopped
2Tablespoonsunsalted butterroom temperature
Pour 2 cups of the milk into a measuring cup and set aside while you melt the sugar in the next step.
In a medium saucepan set over medium-high heat, place the granulated sugar and allow it to melt. Do not stir the pan - feel free to swirl it around to allow the sugar to melt evenly. You'll want to keep a close eye on the sugar so it doesn't burn. The sugar is ready once it achieves a caramel or amber color.
Take the saucepan off the stove and add in the reserved milk. The caramel will seize up, but that's OK. Put the pan back on the stove on low heat and keep mixing with a spatula until the caramel re-melts.
Meanwhile, combine the remaining ½ cup of milk with the corn starch. Mix well until smooth.
Once the caramel has fully re-melted and has incorporated with the milk, allow it to heat up and steam. Add in the corn starch mixture and keep stirring until it starts to thicken dramatically, about 3-5 minutes.
Add in the salt, chocolate, butter and vanilla and mix well. Transfer into ramekins or cups and cover with plastic wrap. Chill in the refrigerator for at least an hour before serving.
Leftover pudding should be stored, covered, in the refrigerator and will last a few days.Source: How to Bake Everything by Mark Bittman