Serves 8
Chocolate Pudding 2/3 cup sugar ¼ cup unsweetened Dutch-processed cocoa powder 2 tablespoons cornstarch ½ teaspoon fine salt 3 ½ cups whole milk 3 ½ cups heavy cream 1 vanilla bean, split and seeds scraped, or 1 ½ teaspoons vanilla extract 1 ¼ pounds bittersweet chocolate (60% cocoa), coarsely chopped 2 tablespoons unsalted butter
Graham Cracker Disks ½ pound (2 sticks) unsalted butter ½ vanilla bean, split and seeds scraped 2 ½ cups graham cracker crumbs (about 20 crackers) 1 cup sugar
Rum Whipped Cream 2 cups heavy cream, very cold 2 tablespoons confectioners’ sugar 1 tablespoon dark rum (optional) Seeds scraped from ½ vanilla bean or ½ teaspoon vanilla extract
1. To make pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan. Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using). 2. Slowly bring the mixture to a boil over medium heat, whisking constantly. Once the mixture comes to a boil, let it boil for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth. Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface. Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours. 3. To make the graham cracker disks, preheat the oven to 350 ° F. 4. Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat. Remove from the heat and keep warm. Discard the vanilla bean before using, 5. Combine the graham cracker crumbs and sugar in a medium bowl, add the melted butter, and stir until combined. Pat the mixture evenly and firmly into an 18 x 12-inch rimmed baking sheet. Bake until light golden brown and set, about 10 minutes. Let cool completely on a wire rack. 6. Using a 3-inch cookie cutter or a very sharp paring knife, carefully cut out 8 disks. 7. To make the whipped cream, combine the cream, sugar, rum, if using, and vanilla seeds in a large bowl and whip, using a handheld mixer or a balloon whisk, until soft peaks form. 8. Divide the pudding among 8 shallow bowls and spread some of the whipped cream evenly over the pudding. Top each with a graham cracker disk.
Bobby Flay’s Bar American Cookbook by Bobby Flay pg. 195