Chocolate Budino

Slightly more sophisticated than the flourless chocolate cake is the chocolate budino. Budino is, quite simply, Italian pudding. This version, topped with crème fraîche, is the perfect ending to a great meal. If you’re a coffee fanatic, add the espresso powder for an additional kick.

Serves 6

2 cups whole milk

1½ cups heavy cream

¼ cup instant espresso powder (optional)

½ teaspoon fine sea salt

½ vanilla bean

1 cup plus 2 tablespoons granulated sugar, divided

5½ ounces 72% bittersweet chocolate, chopped into small chunks

6 large egg yolks

1. Preheat the oven to 350°F.

2. Add the milk, heavy cream, espresso powder (if using), and salt to a medium-size pot. Split the vanilla bean and scrape out the seeds, add both to the pot. Heat, stirring frequently with a wooden spoon, over medium heat until just shy of a boil, about 6 minutes. Remove from heat and discard the vanilla pod.

3. In a separate medium-size heavy-bottomed pot over low heat, heat ⅔ cup sugar, undisturbed, until it melts into a rich brown caramel, about 20 minutes. Remove from heat.

4. Slowly and carefully whisk the milk mixture into the caramel (mixture will bubble vigorously), whisking until incorporated. Reheat gently over medium-low heat and whisk until the caramel is dissolved, scraping up any caramel that has stuck to the bottom of the pot. Vigorously whisk in the chocolate, stirring until completely melted. Remove from the heat.

5. In a separate bowl, whisk together the egg yolks and remaining ⅓ cup plus 2 tablespoons sugar until incorporated. Slowly whisk 1 cup of the warm chocolate mixture into the eggs to temper them, then fold the tempered egg mixture back into the chocolate mixture. (If the mixture doesn’t fully emulsify and you still see flecks of chocolate, you can strain it through a fine-mesh sieve, if desired.)

6. Create a bain marie: place 6 (6-ounce) porcelain ramekins in a large baking dish, then fill the dish with hot water until it comes about three-quarters up the sides of the ramekins.

7. Divide the mixture evenly among the ramekins in the bain marie. Cover the pan tightly with aluminum foil and cook until wobbly in the center but just set around the edges, about 1 hour and 15 minutes.

8. Remove from the oven, remove the ramekins carefully, and let cool on a sheet pan. Refrigerate until chilled and serve cold.