After a long week one of my favorite things to do is to cook up something special. Compared to the powdered and refrigerated pudding I had as a kid, this blows whatever you think pudding is out of the park. Without a doubt, this recipe will have you coming back for more. These taste best after being chilled overnight, a great make-ahead dessert. I felt so strongly about this recipe, I made a gif.
Yields 6 Servings
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 1/2 vanilla bean, halved lengthwise
- 1/2 ounces of bittersweet chocolate, at least 61% cacao, chopped finel
- 5 large egg yolks
- 1/2 gram to 1 gram of cannabis kief, depending on desired dosage strength
- Preheat oven to 275°F and place rack in the middle.
- Add milk, cream, and sugar into a 3-quart saucepan. Prepare vanilla bean by cutting lengthwise, scraping seeds into the same pan with a sharp knife and adding the used pod, along with the cannabis kief. Under medium to medium-high heat, bring mixture just to a boil until the sugar is dissolved.
- With a metal whisk, add the chocolate and cook over moderately high heat, stirring gently until chocolate melts and the mixture just begins to boil, remove from heat.
- Place mixture into a medium metal bowl. Prepare a larger metal bowl with ice and cold water, place medium bowl into the larger bowl, cooling mixture and stirring occasionally for about 5 minutes. Once cool, remove from water bath and whisk in egg yolks. Once mixed, pour through a fine metal sieve into a container. Discard the pod and anything else caught in the sieve.
- Pour the mixture equally into 6 ramekins. Bake in water bath in the oven until the puddings set around the edges, but still wobble in the center when shaken, about 1 hour.
- Cool the puddings in the water for 1 hour, then remove and chill uncovered for an additional hour.
Recipe by Chef Mejia