Split Level Pudding

This week's Tuesdays with Dorie recipe was selected by...well, look at that, it's selected by me! Finally put in enough time to pick out a recipe. I picked out the split-level pudding, because something about it reminded me of my childhood, going for those hand-held cups of pudding with multiple layers of goodness.

Unfortunately, when it came time to take the pictures and get everything ready for this epic post, I ended up being rushed. Argh. I tried to get creative, and man did that work out horribly. Also, my photoshop is still dead. If I had that right now, I could at least *try* to make my pictures look prettier. Oh well, maybe next time.

It's a simple vanilla pudding on top, with chocolate ganache on the bottom. I would actually warm up this dessert before serving it - I tried it cold at first, and didn't really like it. My girlfriend suggested I heat it up. I did, and it was about 16 times better. Not sure why, but making it warm just made it awesome. Thanks for everyone who baked with me this week!

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 384-385

For the chocolate layer:
2 oz. bittersweet chocolate, finely chopped
1/3 cup heavy cream

For the vanilla layer:
2 1/4 cups whole milk
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature
2 1/2 teaspoons pure vanilla extract
Chocolate shavings for decoration (optional)

Have 6 ramekins or cups for the pudding, each holding 1/2-3/4 cup, ready.

To make the chocolate ganache, put the chocolate into a 2-cup glass measuring cup. Bring the cream to a boil, then pour over the chocolate and let sit for 30 seconds before stirring gently until blended. Divide among the cups and set aside.

To make the vanilla pudding, bring 2 cups of milk and 3 tablespoons sugar to a boil in a heavy-bottomed saucepan. In the meantime, place into a food processor the cornstarch and salt. Whir until blended, then turn out onto wax paper. Place the remaining 3 tablespoons sugar and egg yolks into the processor, then process for a minute. Add the remaining 1/4 cup of milk and pulse just until mixed, then add the cornstarch mix and pulse until mixed. While the machine is blending, slowly add the hot milk mixture. After all the hot milk has been added, pour back into the saucepan and whisk over medium heat until thickened (about 2 minutes). If it begins to boil, lower the heat. Take off of the stovetop, and add the butter and vanilla. Whisk until fully incorporated (you can do this in the food processor, but I find it easier to whisk). Pour the pudding into the cups, and press a piece of plastic wrap against the surface to prevent a skin from forming. Refrigerate puddings for at least 4 hours before serving.