| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Custards |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(6 ounces) semisweet |
|
|
Chocolate pieces |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 3 |
tb |
Half-and half |
| 1/3 |
c |
Sugar |
| 3 |
c |
Milk |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Melt 2/3 CUp chocolate pieces with half-and half in top of a double boiler
over hot (not boiling) water. Stir until smooth: spoon about 1 tablespoon
into each of 8 custard cups or 10 souffle dishes. Spread evenly. Put cups
into a shallow pan; set aside. Scald milk. Melt remaining 1/3 cup chocolate
pieces and, adding gradually, stir in scalded milk until blended. Beat
together eggs, vanilla extract, sugar, and salt. Gradually add milk
mixture, stirring constantly. Pour into chocolate-lined cups. Set pan with
filled cups on oven rack and pour boiling water into pan to a depth of 1
inch. Bake uncovered, at 325F 25 minutes, or until a knife inserted halfway
between center and edge comes out clean. Set cups on wire rack to cool
slightly. Refrigerate and serve when thoroughly cooled. Unmold and, if
desired, garnish with whipped cream rosettes.
Posted to MealMaster Recipes List, Digest #154
Date: Mon, 03 Jun 1996 11:37:28 -0400
From: theservs@gate.net (Thomas E. Haug)
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