Mexican chocolate pudding with warm spices

• 480 ml whole milk
• 30 g cornstarch
• 50 g granulated sugar
• 85 g dark chocolate70% cacao, roughly chopped
• 15 g unsweetened cocoa powder
• 1 tsp ground cinnamon
• ¼ tsp cayenne pepper
• ¼ tsp kosher salt
• 2 large egg yolks
• 15 g unsalted butter
• 1 tsp vanilla extract
• ½ tsp flaky sea saltfor finishing

1. 1

   In the saucepan, whisk together the cornstarch, sugar, cocoa powder, ground cinnamon, cayenne pepper, and kosher salt until no lumps remain.

2. 2

   Whisk in about 60ml of the milk to form a smooth paste, then gradually whisk in the remaining milk until fully combined.

3. 3

   Set the saucepan over medium heat and cook, whisking constantly, until the mixture starts to thicken and you see the first few lazy bubbles break the surface, about 6-8 minutes. It should coat the back of a spoon thickly.

4. 4

   In a small bowl, whisk the egg yolks. Scoop about 60ml of the hot milk mixture into the yolks while whisking vigorously to temper them — this prevents scrambling. Pour the tempered yolks back into the saucepan while whisking constantly.

5. 5

   Continue cooking over medium heat, whisking nonstop, until the pudding thickens noticeably and holds a brief ribbon trail from the whisk, about 2 minutes. You'll feel resistance as you stir and the bubbles will be thick and slow.

6. 6

   Remove from heat and immediately add the chopped dark chocolate, butter, and vanilla extract. Let them sit for 30 seconds to soften, then whisk until the chocolate is completely melted and the pudding is glossy and smooth.

7. 7

   Divide the pudding among four small bowls or ramekins. If you want to prevent a skin from forming, press plastic wrap directly onto the surface of each pudding. Refrigerate until set and chilled, at least 2 hours.

   Tip: If you like pudding skin (some people do!), skip the plastic wrap.

8. 8

   Just before serving, finish each pudding with a small pinch of flaky sea salt to amplify the chocolate and cut the sweetness.

   Tip: Keeps covered in the fridge for up to 3 days. The flavors actually deepen overnight.

• saucepan (2-liter (2-quart))
• whisk
• cutting board
• knife

Per serving

Nutritional values are estimates only.