| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive07 |
10 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 3 |
c |
Heavy cream |
| 8 |
oz |
Semisweet chocolate chips |
| 8 |
|
Egg yolks |
| 1 |
c |
Raw sugar |
| 1 |
c |
Sweetened whipped cream |
| 1 |
pt |
Fresh raspberries |
INSTRUCTIONS
Preheat the oven to 275 degrees. Grease 10 (4-ounce) ramekins. In a
saucepan, over medium heat, combine the cream and chocolate. Whisk
until smooth. In a small mixing bowl, whisk the eggs until smooth.
Temper the egg yolks into the hot cream mixture. Remove from the heat
and cool. Ladle into the individual ramekins. Place the ramekins in a
baking dish. Fill the dish with water coming up half of the ramekin.
Place in the oven and cook until the center is firm, about 45 minutes
to 1 hour. Remove from the oven and water. Cool completely.
Refrigerate until chilled. Sprinkle the sugar over the top, shaking
off the excess. Using a hand-blow torch, caramelized the sugar on
top. Garnish with the whipped cream and raspberries. This recipe
yields 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B82)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-10-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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