| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce03 |
8 |
servings |
INGREDIENTS
| 1 |
|
Crimped-edge 9" sweet pastry crust; blind baked for 15 |
|
|
Minutes at 350 degrees |
| 2 1/2 |
c |
Milk |
| 4 |
oz |
Unsweetened chocolate; melted |
| 3 |
oz |
Semisweet chocolate; melted |
| 4 |
|
Eggs; beaten |
| 2/3 |
c |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat oven to 450 degrees. Heat milk until slightly warm, add the
melted chocolates. Mix to combine. Set aside to cool slightly. Whisk
the eggs lightly in a medium bowl. Gradually add the sugar. Add salt,
nutmeg, vanilla, and chocolate milk mixture. Blend well. Place the
pastry shell in the center of the oven. Fill the crust with the
custard to the edges. Bake for 20 minutes before reducing the heat to
350 degrees for an additional 35 minutes of cooking. The custard will
have movement when removed from the oven, but continues to cook for
several minutes after removal. The custard will also tighten up as it
cools. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2250 broadcast 12-24-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-03-1998
Recipe by: Emeril Lagasse
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