CHOCOLATE PUDDING. No. 4.

Heating milk with chocolate before adding the starch-egg mixture prevents lumps by ensuring the chocolate fully melts and disperses. The cornstarch gelatinizes at near-boiling temperatures, creating a smooth, thick pudding through starch granule swelling. Using only egg yolks in the base provides rich emulsification without the watery proteins from whites, while the meringue topping creates an insulating layer that prevents skin formation and adds textural contrast through the coagulation of whipped egg white proteins in the oven.