| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Choco2 | 1 | Servings | |
INGREDIENTS
| 9 | qt | Milk |
| 2 1/4 | lb | Sugar |
| 1 | Vanilla bean, split or 1 Tb | |
| vanilla extra | ||
| 1 | pn | Salt |
| 13 1/2 | oz | Cornstarch |
| 13 1/2 | oz | Cocoa powder |
| 1 | lb | + 13 oz eggs [*] |
| 9 | oz | Butter |
INSTRUCTIONS
Combine milk, sugar, and salt. Bring to a boil. Add vanilla bean to hot milk and allow to steep 15 minutes off heat. (Or stir in vanilla extract.) Sift sugar, cornstarch, and cocoa together. Mix in eggs. Remove bean, if used, from milk mixture. Add some of the hot milk mixture to the egg mixture and combine well. Then pour the egg mixture into the remaining milk mixture and combine. Bring to a second boil. Remove from heat and stir in butter. Pour into mold and chill. From THE PROFESSIONAL CHEF, which I believe is published by the Culinary Institute of America, although I cannot remember who the author is. (If there is a way to measure egg quantities based on pounds and ounces, I don't know it. If it's in the FAQ and I missed it, I apologize.) [*] Ed. note: The submitted recipe said "1 pound, 13 oz eggs". I'm pretty sure that's "1 pound and 13 ounces of eggs" not "1 pound of 13 ounce eggs". But since I've never seen eggs listed by weight, I'm not totally sure. Recipe by: Phyllis Johnpoll <phyllis.johnpoll@ncsl.org> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 42881
Calories From Fat: 3840
Total Fat: 439.8g
Cholesterol: 1251.3mg
Sodium: 5521.7mg
Potassium: 33837.5mg
Carbohydrates: 3346.3g
Fiber: 130.5g
Sugar: 2803.1g
Protein: 374.4g