1. Stir and scald the milk, sugar and chocolate in a saucepan over low heat. 2. Pour part of these ingredients over the beaten egg yolks. 3. Return the sauce to the pan with the remainder of milk. Stir the custard constantly over low heat until it thickens. Strain it. Cool by placing the pan in cold water. 4. In a separate bowl, whip until stiff the cream, vanilla and brandy. 5. Fold the cold custard into the whipped cream mixture until it is well blended. Fill custard cups with the pudding. 6. Chill thoroughly before serving. Authors Notes: Variation: subtitute Kahula for brandy. Difficulty : easy. Precision : measure ingredients. Recipe By : Carole A. Resnick ak399@cleveland.freenet.edu Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 14:32:06 -0500 From: LD Goss