Aztec Pudding

Instructions

1. In a saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. Remove from heat and set aside.

2. In a separate bowl, whisk together the remaining sugar, cornstarch, egg yolks, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.

3. Slowly pour a small amount of the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the rest of the milk mixture while whisking continuously.

4. Pour the combined mixture back into the saucepan and return to medium heat. Cook, stirring constantly, until the pudding thickens and coats the back of a spoon, about 5-7 minutes.

5. Remove the saucepan from the heat and stir in the chopped dark chocolate until fully melted and incorporated into the pudding. Let the pudding cool slightly.

6. Divide the pudding into individual serving dishes or a large serving bowl. Cover the surface of the pudding with plastic wrap to prevent a skin from forming, then refrigerate for at least 2 hours to chill and set.

7. Before serving, top the chilled pudding with chopped pecans, a dollop of whipped cream, and a sprinkle of cinnamon for a touch of elegance and flavor.

8. Enjoy the creamy and decadent Aztec Pudding with your loved ones, savoring each spoonful of this ancient-inspired dessert!