Chocolate Pudding--a great make-ahead dessert

My good friend Robin, who also happens to be an excellent cook, told me recently of a new chocolate pudding recipe she discovered on our favorite website, Epicurious. The best part? It was not only yummy but very quick to make--always a bonus when you find yourself surrounded by three little tikes requiring your constant attention. Definitely serve this recipe with lightly sweetened whipping cream--like the kind the serve in Europe--and shaved chocolate.

Chocolate Pudding, Gourmet magazine, November 1998

1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate
1 1/3 cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1/4 teaspoon vanilla

In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.

Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

Makes 2 servings.