Step 1

In a medium sized pot, add the cornstarch, sugar and brown sugar (to give the slight molasses undertone to the finish pudding, further enhancing the stouts flavor profile) and mix together with a whisk until all the dry ingredients are blended. Place the pot over medium heat.

Step 2

Pour in the stout (or other beer style), cream, and milk into the pot, mixing until the sugar dissolves. Continue to whisk slowly until the mixture starts to thicken, about 12 - 15 minutes and a Thermapen Instant Thermometer registers at least 175°F | 79°C. The pudding will thicken and leave a trace line from the whisks wires and the mixture is stirred. Remove from the bowl from the heat.

Step 3

Chop the chocolate into small pieces (to increase the surface area and speed up the melting) and add it to the pot, along with the vanilla extract. Whisk the pudding until the chocolate is fully melted and the mixture is silky smooth. Now is a good time to taste the pudding.

Step 4

Pour the pudding into either individual serving cups/ramekins/half pint glasses or a large serving dish. Cover the dishes/dish with plastic wrap, pressing the wrap directly onto the surface, to prevent a crust from forming. Refrigerate the pudding for at least 4 hours or until fully chilled and the pudding is set. This pudding can be made up to 3 days in advance.