Hominy Grill Chocolate Pudding

I'm hooked on Food TV's "The Best Thing I Ever Ate Show" lately. Favorite episodes include Best things Garlic and of course Best things Chocolate... I jumped on the opportunity to try Hominy Grill's (one of our favorite Charleston, SC haunts) Chocolate Pudding recipe per Alton Brown's glowing reccomendation. Fortunately for me (and John) someone had posted it online This baked pudding is rich, decadent and perfect in its simplicity.

Recipe makes 6 portions

8 ounces of good quality bittersweet chocolate
1/2 cup sugar
6 egg yolks
4 cups heavy cream (I used whole milk)
1 teaspoon vanilla extract
1/2 teaspoon salt

Chop the chocolate and set it aside in a large glass bowl. Whisk 1/4 cup of the sugar in another glass bowl with the egg yolks. Mix the remaining sugar, milk/cream and vanilla in a sauce pan and bring to a gentle boil. Add a cup or so of the warm cream mixture to the bowl with the egg yolks and whisk well.

Pour the remaining cream over the chocolate and stir until smooth and melted. Add the egg mixture and salt to the chocolate bowl and mix well. Cover tightly with plastic wrap and refrigerate until cool. (I let it go over night.) When ready to cook- preheat the oven to 300 degrees. Pour the chocolate into 6 ramekins (that hold 2/3 cup each).

Place the ramekins into a large baking dish or roasting pan and fill the dish with water so that it reaches half way up the ramekins. Bake for one hour and then let cool at room temperature for 30 minutes before refrigerating for another three hours. Serve with some freshly whipped cream, shaved chocolate or fresh berries.


Delicious with a glass of a big red wine. These are also a great make ahead dessert as they keep for 2-3 days in the fridge. Thank you Hominy Grill for sharing!