Chocolate-Brioche Pudding with Lapsang Souchong and Mango

1 cup milk
1 can (13 1/2 ounces) coconut milk
1/2 cup heavy cream
2 tablespoons lapsang souchong leaves
4 large egg yolks
1/3 cup sugar, plus additional as needed
4 1/2 ounces bittersweet chocolate, finely chopped
Large pinch of salt
2 1/2 cups brioche, cut into 1/2-inch cubes
1 small, ripe mango, peeled and julienned
Fresh lime juice, as needed.

1. Preheat the oven to 275 degrees. In a large saucepan, combine the milk, coconut milk and cream. Heat to just below a simmer. Stir in the tea and remove from heat. Cover and let stand until the mixture is infused with a smoky tea flavor, 3 to 5 minutes. In a large bowl, whisk together the egg yolks and 1/3 cup sugar. Set aside.

2. Bring a kettle of water to a boil. Add the chocolate to the warm tea mixture and stir until melted. Pour through a fine-mesh strainer into the egg yolk mixture, stirring to combine. Stir in the salt and brioche and let sit for 5 minutes.

3. Ladle the pudding into 4 shallow 1 1/2-cup baking dishes or other heatproof bowls and place in a deep pan. Add enough boiling water to the pan to come about halfway up the sides of the dishes. Bake just until the puddings are set, 45 to 60 minutes.

4. In a small bowl, toss the mango with lime juice and sugar to taste; this may be done up to 3 hours prior to serving. Serve the puddings warm from the oven (or reheat in a low oven), topped with the mango mixture. Serves 4. Adapted from Jake Godby.