Everyone who knows me knows that I am crazy for duck eggs. I just love their luxurious, creamy texture and big yolks. What a better way to put them to use than in a home-made pudding? This special treat is perfect for impressing guests during the holidays; or even better, just treating yourself with a cup of chocolatey goodness in front of the fire.
- 2 cups of Whole Milk (I always use Organic Valley or Mountain Laurel Jerseys)
- 3 Duck Egg Yolks (or 4 chicken egg)
- 2 tsp Vanilla Extract
- 4 tsp Corn Starch (or other starch such as arrowroot powder)
- ½ cup Sugar
- ¼ cup Cocoa Powder
- ¼ tsp Salt
- Mix 1 ½ cups milk, sugar, and cocoa together in a saucepan, and bring to a low simmer. Remove from heat.
- In a separate bowl, whisk the remaining ½ cup of milk, egg yolks, salt, and vanilla together, adding the cornstarch slowly to prevent clumping (an electric beater is very helpful). Then, add this mixture back to the ingredients in the sauce pan, and cook over low heat, stirring constantly until the mixture begins to thicken, ~10-15 minutes.
- Pour the mixture into serving cups, and refrigerate overnight. The next day, enjoy rich creamy pudding for dessert!
This recipe is adapted from The Food Network.