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Chocolate Pudding with Brown Sugar and Miso
35 minutes plus chilling
Made with butter, brown sugar, a combination of cocoa and chocolate, plus umami-packed white miso to add layers of depth and complexity, this chocolate pudding is a standout. Dutch-processed cocoa is best because it gives the pudding a darker hue and a smoother, richer flavor, but natural cocoa will work, if that’s what you have on hand. Serve chilled and topped with whipped cream, if you like.
large egg yolks
01In a medium bowl, whisk together the egg yolks, cornstarch, cocoa and about ¼ cup milk, then whisk in the remaining milk; set aside. In a small bowl, combine the boiling water and miso; whisk until the miso dissolves.