CookEat Recipe
Chocolate and Savoiardi Custard Pudding
A cold chocolate custard pudding made with milk and sieved savoiardi, set over a thin caramel layer.
Method
Steps
Step 1
Gather the ingredients: 800 ml whole milk; 130 g caster sugar: 80 g for the pudding and 50 g for the caramel; 60 g plain dark chocolate, grated; 60 g savoiardi biscuits; 3 eggs; 1/2 teaspoon vanilla extract.
Step 2
Put the grated chocolate in the milk and heat gently. When the milk begins to boil, add the 80 g pudding sugar and the savoiardi crumbled between your fingers. Simmer gently for about 30 minutes, stirring frequently so the mixture does not stick.
Step 3
Press the mixture through a sieve while still fluid, working through the softened biscuit solids. Transfer to a shallow bowl and cool promptly until cool enough for the eggs. Beat the three whole eggs lightly and stir them in with the vanilla; do not whip whites separately.
Step 4
Heat the oven to 150°C. Melt the reserved 50 g sugar gently in a small heavy pan until golden amber. Carefully pour into the bottom of a smooth heatproof pudding mould of about 1.2 litres and tilt to make a thin layer across the base. Let the caramel harden, then pour in the cooled chocolate mixture.
Step 5
Stand the mould in a deep roasting tin and add hot water to halfway up its sides. Bake for about 55–75 minutes until gently set and at least 74°C in the centre. Remove carefully from the bath, cool promptly and refrigerate at 4°C or colder within 2 hours. Chill at least 3 hours until firm, then loosen the edge and invert onto a rimmed platter so the caramel runs over it. Serve cold and use within 2–3 days.
Step 6
For the optional whipped-cream covering, whip 200 g cold whipping cream to soft peaks and spread over the cold unmoulded pudding just before serving. Alternatively make a cooked custard covering with 250 ml milk, 60 g caster sugar, 30 g wheat starch, 2 extra egg yolks and 1/2 teaspoon vanilla extract: whisk yolks, sugar and starch together, gradually add milk, then cook while stirring until thick and gently bubbling, at least 74°C, and continue for 1 minute. Stir in vanilla, spread in a shallow bowl, cool promptly and refrigerate within 2 hours. Spread the cold custard over the cold pudding and decorate with about 10 g small edible coloured sugar confections. These are two separate optional coverings, not additions to the plain main version. Keep either covered version refrigerated until serving and use within 2 days.
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