![Chocolate Puddings with Miso Caramel](https://cdn.statically.io/img/www.foodandwine.com/thmb/mxnTBnSLq80HiZodqvxwaINWSR8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/chocolate-puddings-with-miso-caramel-FT-RECIPE0222-7130a3d614af4903bc99197dfa36418a.jpg)
Ingredients
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2 large eggs
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1 large egg yolk
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2 tablespoons unsweetened cocoa
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2 tablespoons cornstarch
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¼ teaspoon kosher salt
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2 ½ cups whole milk
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1 ½ cups granulated sugar, divided
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1 cup semisweet chocolate chunks
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½ cups unsalted butter (4 ounces), cubed and softened, divided
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¾ cup heavy cream, warmed
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⅔ cup light corn syrup
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2 tablespoons water
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2 tablespoons red miso
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1 tablespoon fresh lemon juice
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¼ teaspoon vanilla extract
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Whipped cream, for serving
Directions
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Whisk together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth; set aside. Cook milk and3/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk is steaming and sugar is dissolved, 5 to 7 minutes. Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined. Return mixture to saucepan; cook over medium-high, whisking constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat; whisk in chocolate and 2 tablespoons butter until smooth. Divide pudding among 6 (8-ounce) glasses; cover each with plastic wrap. Refrigerate until cold, 3 hours or up to overnight.
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Cook cream in a small saucepan over medium-low, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat, and set aside. Cook corn syrup, 2 tablespoons water, and remaining 3/4 cup sugar in a medium saucepan over medium-high, without stirring, until mixture is boiling and deep amber in color, 10 to 12 minutes. Remove from heat; gradually whisk in warm cream and remaining 6 tablespoons butter until smooth. Add miso, lemon juice, and vanilla; whisk until smooth. Set aside; let cool until warm but not hot, 15 to 20 minutes.
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Pour 2 tablespoons caramel over each chilled pudding. Top each pudding with a dollop of whipped cream. Serve with remaining caramel.