This is the way my great grandma taught me to make every flavor of pudding. I still do mine this way. Love watching you. Thanks for sharing.

Hi I'm a chocoholic all my life & I used to enjoy chocolate pudding now lesser thanks Martha for this yummy video!!!

They look delicious, I would love some

Uwielbiam wszystko, dziekuje!!!

Wow! Great! I'll cook it for my husband!

Me and my mama love to watch you and sodas daddy he likes to watch you could you do a fantastic job we watch you every day, keep the goodies coming. God bless stay safe Tammi and Betty and Burnell Meeks❤️❤️❤️❤️😇😇😇😇😇🇺🇸

Wow amazing 👍

Certified Gold!!!!!

Martha therapy time😀

What a great way to use the little glass dishes from Sam's club that cream brulee comes in..I've saved the tiny glass containers and hadn't figured out what to do with them...I do bake egg custards about twice weekly but I need a bit more then they will hold for that...yum!

Very nice.

Lookin' good Martha!

Martha hun... now is when you want to post a few Gazpacho recipes. :)

Cómo hiciste esa se parecen muy ojalá que pueda ser las pero no soy muy chiquita 😃😃😃

😍😍😍

😋

😋😋

Se ve muy

😋❤️

The recipe online is completely different from this. Here is this recipe demonstrated.. Ingredients - 2 1/2 cups heavy cream - 6 ounces bittersweet chocolate, finely chopped - 4 teaspoons granulated sugar - 4 large egg yolks - 1 teaspoon pure vanilla extract - 2 teaspoons espresso powder - Pinch of salt - Whipped cream, for serving (optional) Directions: Step 1 Preheat oven to 325 degrees. Bring heavy cream just to a simmer in a small saucepan. Remove from heat; add chocolate, espresso, and vanilla, let stand 5 minutes. Stir to combine. Step 2 In a large bowl, stir together yolks, salt and sugar. Gradually stir hot cream into yolk mixture tempering eggs. Pour through a fine sieve into a glass measuring cup.
 Step 3 Place 4-6 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.

Step 4 Bake until custards are almost set in centers, about 30-35 minutes at 350 degrees (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.

Step 5 Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

👍👍❤

The recipe found via the link to her site is slightly different to what is shown in the video - misleading it is.

I made this recipe in a vegan 🌱 version. Delicious 👍🏻🌎

I've always wondered what espresso powder was.

Has anyone tried this and can they say if its better than Americas test kitchen which does not cook theirs.

I tried this and after refrigerating overnight I tried it and it was hard like fudge. Does anyone have any tips, I think I cooked it too long (like 40 minutes)….?

Y también porque no hablas en español por siempre hablas en inglés

Are you ok Martha? You look kinda tired or bothered for some reason? I hope you have a wonderful day and have drink plenty of water and have plenty of sleep. If you get stressed out I hope you get a full body massage soon.