Dishoom Chocolate Pudding Recipe

Infuse milk and cream

In a small saucepan, combine the milk, double cream, crushed cardamom pods and crushed peppercorns and the orange zest. Warm gently over medium-low heat until just below simmering (do not boil), stirring once or twice. Remove from heat, cover, and let steep for 10 minutes to infuse flavors.

Prepare chocolate

While the milk infuses, place the chopped dark chocolate and butter in a heatproof bowl.

Make custard base

In a separate bowl, whisk together the sugar and cornstarch until combined. Whisk in the egg yolks until smooth. Slowly strain the infused milk mixture through a fine sieve into a measuring jug (discard solids), then very slowly ladle about one-third of the hot milk into the yolk mixture while whisking constantly to temper the yolks. Continue whisking and add another third, then pour the tempered yolks back into the saucepan with the remaining milk, whisking continuously.

Cook to thicken

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 4–6 minutes). Do not let it boil vigorously or the eggs may curdle.

Combine with chocolate

Pour the hot custard through the sieve over the chopped chocolate and butter. Let sit for 1–2 minutes to melt, then gently whisk until glossy and fully combined. Stir in the vanilla extract, rose water, and a pinch of fine salt. Taste and adjust: add the orange zest if you prefer a brighter citrus note (reserve a little for garnish).

Chill

Divide the pudding into 4 serving ramekins or glasses. Press plastic wrap directly onto the surface of each to prevent a skin forming. Chill in the refrigerator for at least 2 hours, ideally 3–4 hours, until set and cool.

If making a caramel topping, place the caster sugar in a small heavy-bottomed saucepan over medium heat. Allow sugar to melt undisturbed until it starts to brown around the edges, then swirl the pan (do not stir) until an amber caramel forms. Remove from heat and carefully whisk in the butter until smooth. Spoon a little warm caramel over each chilled pudding just before serving. Sprinkle a pinch of flaky sea salt on top.

If not using caramel, simply sprinkle a pinch of flaky sea salt and a little reserved orange zest over each pudding. Garnish with a sprig of fresh mint or a piece of candied orange peel. Serve chilled.