Ingredients:
- 3 large egg yolks
- 1 cup sugar
- One 14.9-ounce can Guinness Draught
- 3 cups heavy cream
- 7 ounces high-quality bittersweet (70 to 72% cacao)
chocolate, finely chopped
Special Equipment: Six 8-ounce old-fashioned glasses
Preparation:
In large nonreactive mixing bowl, whisk together egg yolks
and sugar.
Open can of Guinness and slowly pour into 4-cup measuring
cup, pouring down side of cup to reduce foaming. Pour
half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart
saucepan. Add 2 1/4 cups cream and whisk to
combine. Set over medium heat and heat, whisking
occasionally, until bubbles just begin to form at edges.
Remove from heat, add chocolate, and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking
constantly to prevent curdling. Return mixture to
saucepan and set over moderately low heat. Cook,
whisking constantly, until mixture thickens and coats back of
spoon, about 15 minutes. (Pudding will look
separated.) Pour into blender and blend on high for 1
minute. Divide pudding among glasses, leaving at least 1
inch of space at top of each. Cover with plastic wrap
and refrigerate until chilled and set.
Menawhile, pour remaining Guinness into small saucepan and
bring to boil over medium heat. Reduce heat to
moderately low and simmer, uncovered, until reduced to 1
tablespoon, about 20 minutes. Pour syrup into small bowl
and let cool.
Beat remaining cream until soft peaks form. Add
Guinness syrup and beat until combined. Divide cream
among 6 glasses of pudding and serve.
