| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 4 | c | Leftover brownies; large cubed |
| 2 | c | Heavy cream |
| 2 | c | Half and half |
| 1/2 | c | Sugar |
| 1/2 | c | Cocoa |
| 4 | Whole large eggs | |
| 6 | Large egg yolks |
INSTRUCTIONS
1. In a cake pan put cubed brownies evenly layered. 2. In a large bowl mix cream, half n half, eggs, sugar, & cocoa. 3. Pour mixture over brownies. 4. Place pan inside of another pan with water in it half way up side. Bake at 325* for 30 minutes, then turn oven up to 350* for approx. another 15 minutes, when the "custard" is set remove & serve with whipped cream or Zabione Sauce. NOTES : This is more of a very moist, heavy pudding. Recipe by: Jamie, Az. (received from a friend) very good Posted to recipelu-digest Volume 01 Number 512 by CuisineArt <CuisineArt@aol.com> on Jan 13, 1998
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