3 cups half and half
1/4 cup plus 2 T. cocoa nibs (Alchemist note: I would lightly grind these in a whirly blade grinder since the nibs are discarded)
1/2 cup sugar
1/4 cup minus 1 t. cornstarch
scant 1/4 t. salt
Special equipment: Six 4-6 ounce ramekins or custard cups
In a small saucepan, bring the half and half and nibs to a gentle boil
over medium heat. Remove from the heat, cover and let steep for 20 minutes.
Strain the half and half into a bowl, pressing on the nibs to extract most
of the liquid. Discard the nibs.
In a medium heavy saucepan, mix the sugar, cornstarch, and salt with about
1/3 cup of the infused half and half to form a smooth paste.
Stir in the remaining half and half. Place over medium heat and stir
constantly with a heatproof rubber spatula or wooden spoon until the
mixture begins to thicken. Reduce the heat to low and continue stirring
until the pudding begins to thicken. Reduce the heat to low and continue
stirring until the pudding begins to simmer. Simmer, stirring, for 1 more
Remove from heat and pour into the ramekins or custard cups. Serve warm,
cool, or chilled.