| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Whipping cream |
| 1 1/2 |
c |
Whole milk |
| 8 |
oz |
Good-quality white chocolate; (such as Lindt or Baker.s), chopped |
| 12 |
lg |
Egg yolks |
| 8 |
oz |
Imported milk chocolate; (such as Lindt), chopped |
INSTRUCTIONS
Combine 1 cup cream and 3/4 cup milk in heavy medium saucepan. Bring to
boil. Remove from heat. Add white chocolate; whisk until melted and smooth.
Whisk 6 yolks in medium bowl to blend. Gradually whisk in warm white
chocolate mixture. Return mixture to same pan. Stir over medium heat until
mixture thickens and registers 180 degrees F on thermometer, about 3
minutes (do not boil). Strain into clean medium bowl. Place bowl in larger
bowl of ice and water. Cool mixture completely, whisking often. Divide
among eight 3/4-cup custard cups. Place in freezer while making milk
chocolate custard.
Combine remaining 1 cup cream and 3/4 cup milk in another heavy medium
saucepan. Bring to boil. Remove from heat. Add milk chocolate and whisk
until melted and smooth. Whisk remaining 6 yolks in another medium bowl to
blend. Gradually whisk in warm milk chocolate mixture. Return mixture to
same saucepan. Stir over medium heat until mixture thickens and registers
180 degrees F on thermometer, about 3 minutes (do not boil). Strain mixture
into clean medium bowl. Place bowl in larger bowl of ice and water. Cool
completely, whisking often. Spoon mixture over white chocolate in cups,
dividing equally. Cover and refrigerate until well chilled, at least 4
hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Makes 8
servings.
Hot and Hot Fish Club Birmingham,. Alabama Bon Appetit August, 1997
Posted to Bakery-Shoppe Digest by "Kathy Keller" <katst@hotmail.com> on Feb
04, 1998
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