Ingredients

Method

Combine the milk, heavy cream, and half of the sugar in a medium saucepan over medium heat.

In a separate bowl, whisk together the egg yolks, cornstarch, salt, and the remaining sugar until smooth.

Once the milk mixture is warm, gradually temper the egg mixture by adding small amounts of the warm milk while whisking continuously.

Return the entire mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.

Remove from heat and immediately add the chopped chocolate and vanilla extract to the thickened mixture.

Stir until the chocolate is completely melted and the mixture is smooth.

Pour the mixture through a fine sieve into a large bowl or individual serving dishes.

Cover with plastic wrap, pressing it directly onto the surface of the budino to prevent a skin from forming.

Chill in the refrigerator for at least 4 hours or until set.

Serve chilled with optional toppings such as whipped cream or a sprinkle of cocoa powder.