| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Semisweet chocolate; coarsely chopped |
| 1 |
tb |
Unsalted butter |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
White cornmeal |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Pure ancho chile powder |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Buttermilk |
| 4 |
oz |
Semisweet chocolate; coarsely chopped |
| 2 |
c |
Milk |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Sugar |
| 6 |
lg |
Egg yolks |
INSTRUCTIONS
CHOCOLATE CORN BREAD
CUSTARD
Set a rack in the middle of the oven and preheat the oven to 375
degrees.
Lightly grease a 9-inch round cake pan. Line it with a disk of
parchment paper or buttered waxed paper.
Melt the chocolate and butter in the top of a double boiler over
barely simmering water or in a small bowl set over a saucepan of just
simmering water. Remove from the heat.
Put the flour, cornmeal, sugar, chile powder, baking powder, and salt
in a large bowl and stir together with a whisk. Stir in the eggs and
buttermilk, then stir in the chocolate mixture.
Spread the batter evenly in the prepared pan. Bake for 20 minutes, or
until set and a tester comes out clean. Cool in the pan on a wire
rack.
Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart
baking dish.
CUSTARD:
Preheat the oven to 300 degrees. Melt the chocolate in the top of a
double boiler over barely simmering water or in a small bowl set over
a saucepan of just simmering water. Remove from the heat.
In a medium heavy-bottomed saucepan, combine the milk, cream, and 1
tablespoon of the sugar and bring to a scald.
Meanwhile, put the remaining sugar (1/4 cup plus 3 tablespoons) and
the egg yolks in a large bowl and whisk just to blend. While gently
whisking the yolks, drizzle the hot cream mixture into them so that
they are gradually warmed up.
Whisk in the melted chocolate.
Using a fine sieve, strain the custard over the corn bread chunks.
Wiggle the chunks around so they are well soaked. Place the baking
dish in a roasting pan and add enough hot water to come halfway up
the sides of the dish. Bake for 40 minutes, or until the custard is
set.
Serves 6 to 8.
Converted by MC_Buster.
Per serving: 4179 Calories (kcal); 261g Total Fat; (54% calories from
fat); 76g Protein; 419g Carbohydrate; 2241mg Cholesterol; 1704mg
Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 49 Fat; 18 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0052
Converted by MM_Buster v2.0n.
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