Serves 8

  • 3 Tbsp. Dutch-process cocoa powder
  • 1 Tbsp. granulated sugar
  • 3 Tbsp. cornstarch
  • 1/8 tsp. table salt
  • 1 1/2 cups malted milk powder
  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 oz milk chocolate, finely chopped
  • 1 1/2 tsp. pure vanilla extract

    Malted Whipped Cream:
  • 1 cup heavy cream
  • 1/3 cup malted milk powder
  • 3 Tbsp. confectioners' sugar
  • 1 tsp. pure vanilla extract

    Have ready eight 1/2-cup ramekins.

    For the pudding: In a medium heatproof saucepan, add the cocoa powder, granulated sugar, cornstarch, salt and malt powder and whisk together. Add the milk and heavy cream and whisk again.

    Over medium- to medium-high heat, whisk the pudding until it thickens and large bubbles begin popping up on the surface, 5 to 7 minutes. Continue whisking for 1 to 2 minutes and remove the saucepan from the heat. If it looks a bit lumpy, strain your pudding through a wire mesh sieve into a large heatproof bowl. Add the chocolate and vanilla and whisk to melt the chocolate.

    Transfer the pudding to the 8 small ramekins, cover each with plastic wrap, making sure the plastic touches the pudding to avoid a skin forming, and place in the refrigerator to set up, about 2 hours. Alternatively, keep the pudding in the large bowl, cover with plastic wrap, and place in the refrigerator to set up, about 4 hours.

    For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium to medium-high speed until the cream begins to thicken, 2 to 3 minutes. Add the malt powder, confectioners' sugar, and vanilla and continue whisking until medium peaks form.

    Serve the pudding chilled, with a dollop of whipped cream on top of each ramekin.

    The puddings will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 3 days.

    Reprinted from The Vintage Baker by Jessie Sheehan with permission by Chronicle Books, 2018.

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