Chocolate pudding is my guilty pleasure. And when I crave it, I need it really fast. The store bought pudding is a very desperate measure, but since I saw the fastest pudding recipe ever, I gave up the store pudding.

This recipe I got from Food52 only takes about 10 minutes and uses a blender. That was really surprising at first, and as all unconventional things brought some skepticism. But you only need to try it once, realise how easy and fast you can make chocolate pudding and you are hooked.

I did make some changes to the original recipe. As I didn’t have any tapioca flour I just used regular cornstarch, and even though in the recipe it is noted that the tapioca makes a difference in the end result, I still really enjoyed this version. I used dark brown sugar for the recipe, and considering I used really dark chocolate the end result is not too sweet but really rich in flavour.

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Serves 3 to 4

2 egg yolks

3 tablespoons cornstarch

1/4 cup brown sugar

3/4 cup cream

1 cup whole milk

1 vanilla bean

a pinch of salt 

200 gr dark chocolate

In a pan combine sugar, cream, milk, salt and vanilla. Bring it to boil and then lower the heat. Meanwhile, mix the egg yolks and cornstarch in the blender, making sure to scrape the edges. The next step is to add the milk mixture to the egg and cornstarch mixture in the blender and blend in high speed. This is the part where the eggs get cooked, so you don’t have to worry about eating raw eggs. After about 1-2 minutes add the chopped chocolate to the running blender and blend some more for about 2-3 minutes. By this point you can see that the pudding has started to emulsify and come together. Pour the pudding to serving dishes by straining it first. I like pudding skin so after they cool off put them in the fridge, but to avoid it wrap some cellophane sheet on the pudding. I usually cannot wait long before I eat them, but for the best pudding it’s best to eat them a few hours after they have been chilled. Be prepared for richness.