Sous Vide Chocolate Pudding for Grown Ups… When You Want to Feel Like a Kid Again

Batch of Chocolate Pudding. 4 x Recipe.

Last week, we watched the Chiefs play the final game in their lead up to another Super Bowl vistory. Friends joined us in the carriage house for local beer on tap from @Nansemondbrewingstation, Bar-b-que sliders (because Brian is from Kansas) and chocolate pudding. It’s a strange menu, I’ll admit. But, everything had a purpose. If the Chiefs didn’t win, I had to hedge my hospitality bets with some serious comfort food.

Friends dabbled at the snacks, enjoying this and passing on that. The chocolate pudding, however, was a big hit. As a hostess from the South, one always has enough food for everyone you invite to have seconds and then take some home. They didn’t take any home. (Whether or not I actually offered may be in question.) There was plenty of pudding left over and for several days into the week, I looked forward to each and every spoonful of that chocolate pudding, until it was no more.

You’d never guess that the secret to luscious chocolate pudding is hot water. Yes, hot water and something called a Joule. Notwithstanding really good ingredients, all you need is this sous vide tool. For the past ten years, I’ve been cooking sous vide with Joule (Breville). This, together with a subscription to the @ChefSteps app, will give you a whole new level of courage in the kitchen.

I’ve used the sous vide method to make Thanksgiving Dinner without getting my counter dirty, pots de creme for 200 people and egg bites so good that you’ll want to get up in the morning.

Copy the recipe; get a joule; and make some pudding!

Copy the recipe; get a joule; and make some pudding! Kristy McCormally

Sous Vide Chocolate Pudding

Ingredients

35g Egg yolks

35g Cornstarch

86g Sugar

480g Whole milk

185g Light cream

5.75g Kosher salt

Directions

Heat the sous vide bath to 176. (Chef Steps has an app that controls the temperature and timing of this recipe from your cell phone)

Separate egg yolks from egg whites.

Combine the constarch and 58grams of sugar. Whisk away any lumps.

In a medium saucepan, whisk together cocoa powder and the cornstarch/sugar mixture. Gradually add in the milk and cream, incorporating cocoa completely into the mix. Heat until the mixture reaches a boil. The mixture will thicken slightly.

Combine the yolks, remaining sugar and salt. Wisk everything together until smooth.

Slowly pour the hot milk mixture into the egg mixture, tempering the eggs. Increase the pour rate as you go.

Strain through a fine-mesh strainer.

Fill and seal the jars with 5oz. of the pudding mixture. (I use Weck Brand tulip jars.)

Lower the jars into the heated water and cook for one hour.

Remove with tongs. Cool for 15 minutes and refrigerate overnight.

Yield: 5 servings (This recipe doubles, triples and quadruples well!)

Enjoy!