Ingredients
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2 dried guajillo chiles, stemmed, sliced, and seeds removed
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1 saigon cinnamon stick
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1/2 ceylon cinnamon stick
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2 vanilla pods, sliced open, seeds scraped out, and cut in half.
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1 tablespoon congnac
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2 cups oat milk
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33 grams granulated sugar
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33 grams brown sugar
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30 grams unsweetened cocoa powder
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20 grams cornstarch
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1/8 teaspoon fine sea salt
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115 grams bittersweet chocolate, chopped
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1 teaspoon vanilla extract
Preheat Oven
Preheat oven to 175°F.
Method
Steep Milk
In a glass bowl, combine:
- guajillo chiles
- cinnamon sticks
- vanilla pods and scraped seeds
- congnac
- oat milk
Cover bowl with plastic wrap and let steep the oven for two hours.
Strain milk
Remove the milk the oven and pour though a fine mesh sieve into a large bowl. Set aside to cool slightly.
Pudding Prep
In a medium saucepan, combine:
- granulated sugar
- brown sugar
- cocoa powder
- cornstarch
- salt
Slowly whisk in the milk until smooth and combined.
Cook Pudding
- Over medium heat, constanly stir the milk mixture, scraping the bottom and sides of the saucepan.
- Cook until the pudding thickens, bubbles slightly, and the mixture coats the back of a spoon (5-10 minutes).
- Remove from heat and stir in chocolate. Vigoriously stir until the chocolate is completely melted.
Serve
- Pour the mixture into individual ramekins and place on a baking sheet.
- Serve warm or chill for later.