Twice Cooked Duck Legs, Plum Sauce and Steamed Bread - Chef Recipe by Andrew McConnell
"An interactive dish that requires some pre-thought but is easy at the serving end of the process be...
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
1 teaspoon vanilla essence
170g quality chocolate, coarsely chopped
Combine cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula and mix well.
Place over gently simmering water and stir occasionally, continuing to scrape the bottom and sides. If lumps begin to form, fold mixture gently with whisk. After 15 to 20 minutes when the mixture begins to thicken, add chocolate.
Continue stirring for about 2 to 4 minutes until the pudding is smooth and thick. Remove from the heat and stir in vanilla.
Strain through a fine-mesh strainer into bowl or large measuring cup with a spout and pour into individual serving dishes.
Place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes.
Serve with cream or ice cream.