Chocolate Puddings with Miso Caramel



  • Mix together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth.
  • Set aside. Cook milk and sugar in a medium saucepan over medium heat, whisking occasionally, until milk is steaming and sugar is dissolved.
  • Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined.
  • Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until the mixture thickens and begins to bubble.
  • Divide pudding among 6 stylish glasses; cover each with elegant plastic wrap. Refrigerate until cold, 3 hours or up to overnight.