Receta de budín en inglés?

Chop the chocolate :

Use a serrated knife to chop the chocolate into fine flakes.

Set aside.

Make a slurry : In a large heatproof bowl, whisk together the cocoa powder, cornstarch, and salt.

Slowly whisk in the cream, a little at a time, until you have a smooth mixture.

Whisk in the eggs : Whisk the eggs into the cream and cornstarch mixture.

Combine the milk and sugar : Pour the milk into a 3 - quart (or larger) saucepan.

Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.

Bring the milk to a simmer : Bring to a light simmer over medium heat.

Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.

Temper the egg mixture : Pour most of the hot milk into the bowl of cream and egg yolks.

Whisk until well - combined, then pour everything back into the pot.

Bring the pudding to a full boil : Warm the combined pudding mixture over medium - high heat, stirring frequently, until it comes to a full boil.

(It should look like lava boiling up!

)

At this point, the pudding will look much thicker.

Cook the pudding for 2 minutes : After the pudding starts boiling, cook for 2 minutes, whisking constantly and vigorously.

Get your whisk into all corners of the pot.

Flavor the pudding : After 2 minutes, remove the pudding from the heat and stir in the vanilla.

Then add the chopped chocolate and let sit for 1 to 2 minutes or until melted.

Whisk vigorously until the chocolate is fully incorporated.

Chill the pudding : Spread the pudding in a storage container and press plastic wrap or wax paper directly onto the surface of the pudding.

Cover with a lid and chill.

Best eaten within 3 days.