In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
This recipe comes to us from Thomas Schaefer.
Ingredients:
6 tablespoons sugar (granulated)
¼ cup plus l tablespoon of cornstarch
8 large egg yolks
l quart of whole or 2% milk
8 ounces semisweet chocolate chopped
4 tablespoons unsalted butter, cut up
1 – 10 inch baked gluten-free pie shell
1 ½ cups heavy whipping cream, chilled
2 tablespoons confectioners sugar
l teaspoon vanilla
Chocolate shavings to scatter over the top of the whipped cream
Directions:
Whisk sugar and cornstarch together in bowl. Add the egg yolks and beat
high speed until thick and pale about 4 minutes (I like to use a electric
hand mixer for this). Put the l quart of milk in a saucepan and bring
to a boil whisking often over medium heat. Whisk 1/3 of the hot milk into
the egg yolk mixture then add this to the rest of the milk. I do this
off the heat, then return to the heat and cook over medium heat until
it thickens and comes to a boil. Remove from heat and add the chocolate
and butter that has been cut up. Whisk until it is melted and smooth.
Pour into the baked pie shell. Cover carefully and refrigerate at least
2 hours or overnight.
Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.