Chocolate Malt Pudding

In medium saucepan, stir together sugar, cornstarch, and salt. Gradually whisk in milk, cream, and the barley malt syrup. Place saucepan over medium heat and bring to a boil. Whisk constantly. Remove form heat.

In a medium bowl, whisk the egg yolks until smooth. Whisk about one cup of the hot milk mixture into the egg yolks. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until mixture comes to a gently boil. Continue to boil, whisking constantly, for one minute.

Immediately remove pan from heat and whisk in chopped chocolate and butter until they are completely melted. Whisk in the vanilla.

Spoon into serving dishes, cover with plastic wrap, pressing it directly onto the surface of the malt pudding. Refrigerate about two hours or until very well chilled. Garnish with whipped cream.