2 cups plus 2 tablespoons heavy cream, divided
1/3 cup plus 3 tablespoons sugar, divided
1/4 cup plus 2 tablespoons whole milk
2 (1-ounce) squares bittersweet baking chocolate, chopped
2 teaspoons unsweetened natural cocoa powder
1/2 teaspoon vanilla extract
1/8 teaspoon salt, divided
7 large egg yolks, divided
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/4 cup green tea leaves
2 tablespoons plus 2 teaspoons superfine sugar*
Garnish: fresh edible orchid petals
• Preheat oven to 275°.
• In a medium saucepan over medium-high heat, combine 1/2 cup cream, 3 tablespoons sugar, milk, chocolate, cocoa,
vanilla extract, and 1/16 teaspoon salt. Cook, stirring constantly, until mixture just begins to boil. Remove from heat.
• In a medium bowl, whisk 3 egg yolks until smooth. Using a ladle, slowly add 1/2 cup chocolate mixture to egg yolks,
whisking constantly. Repeat. Pour yolk-chocolate mixture back into the saucepan, and whisk to combine. Strain
mixture through a fine-mesh sieve. Divide chocolate mixture evenly among 8 oven-safe demitasse cups.
• Line the bottom of a large baking pan with a folded kitchen towel, and arrange the cups on the towel. Fill the pan
with enough boiling-hot water to reach halfway up the sides of the cups. Cover pan with aluminum foil.
• Bake until puddings are set around the edges but still wobbly in the centers, approximately 25 minutes. Remove
pan from oven. Carefully remove aluminum foil. Cool in the pan for 30 minutes. Remove cups, discard water, and
set pan aside.
• Refrigerate pudding for 4 hours.
• Preheat oven to 250°.
• In a medium, heavy saucepan over medium heat, combine remaining 1 1/2 cups plus 2 tablespoons cream, remaining
1/3 cup sugar, remaining 1/16 teaspoon salt, vanilla bean and reserved seeds, and tea leaves. Whisk to combine.
Bring to a simmer. Remove from heat.
• In a small bowl, whisk remaining 4 egg yolks until smooth. Slowly whisk the hot cream mixture into the yolks,
then strain mixture through a fine-mesh sieve.
• Divide the custard evenly among the prepared demitasse cups. Prepare baking pan as before with towel. Place cups
in prepared pan, and fill the pan with enough boiling-hot water to reach halfway up the sides of the cups.
• Bake until set around the edges but still wobbly in the centers, approximately 1 hour. Remove pan from oven. Let
cool in the pan for 30 minutes. Remove cups, and cover each with plastic wrap, being careful not to let wrap touch
the surface of the custard.
• Refrigerate for at least 5 hours, or overnight.
• Evenly sprinkle the top of each custard with 1 teaspoon superfine sugar, lightly covering the entire surface. Using
a culinary torch, hold the flame approximately 2 inches above the center of the custard. Slowly move the flame in
an even back-and-forth motion until the center is dark golden brown.
• Garnish with orchid petals, if desired.
*Superfine sugar can be made by pulsing granulated sugar in a food processor.
Edible orchids are available at most specialty-foods stores and some supermarkets.