3 large egg(s)
1 large egg yolk(s)
1½ cup sugar
3 tbsp. unsweetened cocoa
1 oz. unsweetened baking chocolate square(s)
2 cup half-and-half cream
1 tsp vanilla extract
1/4 cup water
Preheat oven to 300°. Fill the bottom of a roasting pan with 1 inch of water
and place in oven.
Whisk together eggs, yolk and 1/2 cup of sugar in a medium bowl. Combine cocoa,
chocolate and half & half cream in a small pot.
Heat chocolate mixture over medium heat, stirring occasionally, until chocolate
is melted and steam rises from surface, about 4 to 5 minutes; pour into egg
mixture, whisking constantly, then mix in vanilla. Divide among 8 small
custard cups; place cups in roasting pan and bake until almost set in the
middle, about 1 hour and 15 minutes. Remove from oven and chill for at least
3 hours or overnight. Serve
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