Princess Pudding

• 1 1/4 cups heavy cream
• 1/2 cup sugar
• 1/2 vanilla bean, split lengthwise
• 5 large egg yolks
• 7 ounces semisweet chocolate, finely chopped
• Cappuccino Whipped Cream, for serving

1. In a small saucepan, combine the cream and sugar.
2. Using the back of a paring knife, scrape the vanilla bean seeds into the mixture.
3. Toss in the bean.
4. Place over medium heat and bring just to a simmer.
5. Remove from the heat.
6. In a mixing bowl, whisk the egg yolks until frothy.
7. Slowly pour one-third of the cream into the yolks, whisking constantly.
8. Pour the mixture back into the pan and return to low heat.
9. Cook, stirring constantly, until the mixture coats the back of a spoon (about 160F).
10. Remove from the heat.
11. Remove and discard the vanilla bean.
12. Add the finely chopped chocolate and whisk until melted and smooth.
13. While mixture is still warm, pour into a serving bowl or into 8 individual demitasse cups.
14. Let cool slightly, then top with loosely whipped cappuccino cream and serve.

heavy cream, sugar, vanilla bean, egg yolks, chocolate, cream

Taken from www.cookstr.com/recipes/princess-pudding (may not work)