INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Place 3/4 cup of the sugar and the 1/3
cup water in a medium-size saucepan and cook over high heat until the
sugar is golden brown. Do not stir until the sugar starts to brown,
then you may stir to even the color. Distribute the toasted hazelnuts
among 6 ramekins, then pour in the caramelized sugar and allow to set
while you make the custard.
Over a double boiler or in a microwave oven, heat half-and-half with
chocolate just until the chocolate is melted. Place the eggs and
yolks in a bowl. Add a bit of the half-and-half mixture to the eggs
to temper them, then pour the eggs into the half-and-half mixture and
whisk well to blend. Add the remaining 1/2 cup sugar and the vanilla
and mix well.
Pour custard into prepared cups. Place ramekins in a baking dish and
fill the dish halfway up the sides of the ramekins with hot water.
Place in oven and bake just until the custard is set or until a knife
inserted in the center comes out clean. Remove from the water bath
and cool slightly, then refrigerate for at least 2 to 4 hours before
serving, overnight is best. Run a knife around the edges of the
ramekins and invert onto individual plates. Serve cold.
Serves six.
Converted by MC_Buster.
Per serving: 1934 Calories (kcal); 91g Total Fat; (39% calories from
fat); 36g Protein; 284g Carbohydrate; 1199mg Cholesterol; 208mg
Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0
Fruit; 16 Fat; 17 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”