| 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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