Serves: 8

8 ounces dark (70 percent) chocolate, broken up

2 tablespoons unsalted butter, cut up

1 cup plus 2 tablespoons granulated sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon cornstarch

3⁄4 teaspoon kosher salt

2½ cups whole milk

1½ cup heavy cream

5 large egg yolks

½ teaspoon vanilla extract

Whipped cream for serving, optional

1. Prep: Set 8 half-cup ramekins on a rimmed baking sheet. In a large bowl (preferably one with a spout), toss together chocolate and butter. Set a fine-mesh sieve over the bowl. In another large bowl, sift together sugar, cocoa, cornstarch, and salt; whisk to combine. Slide yolks into a small bowl.

2. Scald: Find a ladle and keep it handy. In a large saucepan, heat milk and cream over medium-high heat. In about 5 minutes, a skin may form (that’s ok). In another minute or so, the milk will roil beneath the skin, then foam up dramatically. Pull pan off heat. Scoop about ½-cup hot milk into the sugar mixture; whisk smooth. Slide in yolks; whisk smooth. Scoop in another ½-cup milk; whisk smooth. Pour this mixture back into the saucepan with the remaining milk. Set pan over medium heat.

3. Boil: Whisk until pudding thickens and lazy bubbles pop in the center, about 3-4 minutes.

4. Whisk: Pour the hot pudding through the sieve onto the chocolate and butter. Let rest, 2 minutes. Drop in vanilla; whisk completely smooth. Let cool, 5 minutes.

5. Chill: Pour the warm pudding into the ramekins. When cool, cover and chill completely (2 hours will do, but overnight deepens the flavors).

6. Serve: Guild, if you like, with whipped cream.

Provenance: Adapted from a recipe by pastry chef Sarah Critelli.