Chocolate pudding pie filling
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Whipping cream |
| 2 | cups | Milk |
| 6 | ounces | Semisweet chocolate |
| 2 | ounces | Unsweetened chocolate |
| ½ | cup | Dried currants |
| 1½ | cup | Sugar |
| 18 | Egg yolks | |
| 1 | tablespoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| 1 | Prebaked pie shell | |
Directions
PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over medium heat and bring to a boil. Remove from the heat and whisk in the chocolates until dissolved. Add the currants. Set aside. Whisk together sugar, egg yolks, vanilla and salt in a mixing Pour the cream mixture over, stirring. Pour the mixture into a baking dish.
Cover baking dish with foil, place in a water bath and place in oven for 45 minutes. Remove from oven and remove the pudding from the water bath. Let cool, then refrigerate until MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :