Chocolate Pudding with Raspberry Cream

cooking.nytimes.com

Sonya Terjanian

1 cup/240 milliliters whole milk

1 large egg yolk

5 tablespoons plus 1 teaspoon/75 grams granulated sugar

5 tablespoons/30 grams Dutch-process cocoa powder

1 tablespoon cornstarch

Pinch of kosher salt

1 ½ teaspoons vanilla extract

½ cup/80 grams fresh raspberries

⅓ cup/80 milliliters heavy cream

Directions at cooking.nytimes.com

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