Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Desserts
4 teaspoons Sugar
1 1/2 cups heavy cream
1 cup whole milk
8 ounces Bittersweet chocolate — chopped
12 egg yolks
Unsweetened cocoa or powdered sugar for
Heat oven to 300¨°
Place sugar, cream, and milk in sauce pan. Bring to boil over medium heat. Stir in chocolate and bring back to boil stirring often. Remove from heat.
Whisk egg yolks till pale. Gradually whisk hot cream into egg yolks.
Place 8 custard cups in baking pan. Pour chocolate mixture into custard cups. Add hot water to baking pan until it is about 1/2 way up sides of custard cups. Place in oven.
Bake 20 to 30 minutes till puffed and still tremble slightly. Remove from oven. Cool. Refrigerate at least 2 hours before serving. Dust with cocoa powder or powdered sugar before serving.
Per Serving (excluding unknown items): 418 Calories; 41g Fat (80.6% calories from fat); 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 384mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.
NOTES: From a Dessert Cookbook at Bob Timberlake’s Gallery in Lexington, NC