From the Hubbard Street Grill in Chicago, as taught in a class at Treasure Island.

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• 3/4 cup Sugar
• 3 Tbsp Flour
• 1 1/2 Tbsp Cornstarch
• 4 cups Milk
• 4 Egg Yolks
• 6 oz. Semi-Sweet Chocolate Chips
• 1/2 tsp Vanilla

1. Bring the sugar, flour, cornstarch and milk to simmer, slowly pour into stainless bowl over beaten eggs. Return mixture to pot and bring back to just under simmer.
2. Remove from heat and pour over chips and vanilla. Mix well.
3. Pour into cups and cool.

• Cover each cup with saran wrap pressed over the pudding to prevent skin from forming.