4 cups whole milk
¼ cup all-purpose flour
⅔ cup sugar, grated or chopped fine
Peel of 1 orange, in thick strips
2 tablspoons unsalted butter
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup cocoa powder
Toasted brioche or plain cookies, for serving
Bring the milk just to a summer in a sloped-sided medium pot (so the pudding will not stick in the corners of the pot). Ladle about ½ cup of the milk into a small bowl, and whisk in the flour to make a smooth paste. Whisk the flour paste back into the hot milk until smooth. Add the sugar, orange peel, butter, vanilla, and salt, and bring back to a simmer.
Pour the cocoa powder into a medium bowl. While whisking, gradually pour about 1 cup of the hot milk into the cocoa. Whisk until smooth, then whisk the cocoa and milk back into the pot. Bring the soup to a simmer, whisking constantly, and making sure you get into the corners of the pot. Let simmer until thickened, about 3 minutes. Strain through a sieve into a clean pot. Serve hot in bowls, with brioche or plain cookies for dipping.