Split Level Pudding

I have a couple of friends who have "texture issues," whatever that means. Usually it keeps them from enjoying things with either too much texture or not enough texture, which seems like it seriously limits their list of foods to enjoy. It is a good thing they are such sweet ladies. Perhaps I can overlook our textural differences...

If I could try to convince these friends to enjoy only one type of food, it would be this wonderful Split Level Pudding which combines two different creamy textures in one dessert. The bottom layer of the dessert is a rich chocolate ganache, silky and velvety, while the top layer is a vanilla pudding boasting a nostalgic air. A-M-A-Z-I-N-G. It is quite possibly one of my favorite desserts ever.

The only alteration I made to Dorie's original recipe was to double the ganache layer, a beautiful accident, one that I intend to continue making.

Split Level Pudding
adapted from Baking: From My Home to Yours by Dorie Greenspan

For the Chocolate Layer
2 oz. bittersweet chocolate, finely chopped
1/3 cup heavy cream
*to make a happy accident, like I did, double these ingredients to make extra ganache


For the Vanilla Layer
2 1/4 cups whole milk, divided
6 TBS sugar, divided
3 TBS cornstarch

1/4 tsp salt

3 large egg yolks

2 TBS unsalted butter, cut into 4 pieces, at room temperature

2 1/2 tsp vanilla extract

chocolate shavings for garnish, optional

To make the chocolate layer: Place the chopped chocolate into a small glass measuring cup. Bring cream to a boil and pour over the chopped chocolate. Allow to rest for a minute, and carefully stir to blend. Evenly divide the chocolate among six ramekins or pudding cups.

To make the vanilla layer: Bring 2 cups milk and 3 TBS of the sugar to a boil in a medium-sized, heavy saucepan. Process the cornstarch and salt in a food processor until well blended. Pour onto a piece of wax paper. Put remaining sugar and egg yolks into the processor and blend for a minute. Add remaining 1/4 cup milk, pulsing just until mixed. Add the dry ingredients and pulse a few times.

Pour the hot milk mixture into the machine, while it is running, in a very small stream. Return the entire mixture back to the saucepan and whisk over medium heat until pudding thickens, about 2 minutes.

Pour pudding back into processor and pulse several times. Add butter and vanilla and blend until everything is thoroughly combined.

Pour the vanilla pudding into the ramekins, topping the ganache layer. Cover the puddings with plastic wrap, pressing the wrap against the surface of the pudding. Refrigerate the puddings at least 4 hours and garnish with chocolate shavings, if desired.