Charleston’s Hominy Grill was for many years a benchmark of casual but sophisticated dining in the Lowcountry. Fans mourned when it closed in 2019. (Check out this link to its now-archived Roadfood review.) High among its many pleasures was chef Robert Stehling’s ultra-chocolaty chocolate pudding.
4 ounces bittersweet chocolate, chopped
1/4 cup sugar
3 egg yolks
2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Whipped cream as garnish
Place the chocolate in a large bowl.
Whisk 2 tablespoons of sugar into the egg yolks. Mix the remaining sugar with the cream and vanilla in a medium saucepan and bring to a boil. Very gradually pour a few tablespoons of the hot cream into the eggs, then pour the remaining hot cream over the chocolate. Use a rubber spatula to stir it until smooth. Add the egg yolk mixture and salt. Strain into a pitcher. Cover and refrigerate to cool.
Preheat oven to 300 degrees.
Pour the pudding into 6 1/2 cup ramekins. Place the ramekins in a shallow pan half-full of water and cook 1 hour. This pudding may be chilled, but to attain the right silky-soft texture, it should be served still slightly warm or it should be zapped (about 20 seconds per portion) and stirred before serving.
Served chilled, this pudding will be as dense as cheesecake. If you prefer a softer, more traditional texture, zap each serving about 20 seconds in the microwave.
Garnish with whipped cream.