INGREDIENTS

INSTRUCTIONS

Bring chocolate, whipping cream and milk just to boiling point in
small saucepan, stirring occasionally. When steam appears at edges of
pan, remove from heat and whisk smooth. While liquid ingredients are
cooking, lightly beat eggs, egg yolks and sugar to combine in medium
mixing bowl. Do not let mixture get foamy. Whisking gently, dribble
1/4 cup hot milk mixture into eggs. Whisk until smooth. Gradually add
more hot milk, whisking constantly, until all milk is combined with
eggs. Pour through strainer into pitcher or 4-cup mixing cup. Divide
mixture equally among 8 (1/2-cup) ramekins. Egg mixture should fill
ramekins only 2/3 to 3/4 full. Place baking pan on middle rack of
300-degree oven and place ramekins in pan. Fill pan with very hot
water to halfway up sides of ramekins. Cover loosely with sheet of
foil or baking sheet and bake until edges are set and center of
custard still trembles when shaken, 30 to 35 minutes. Remove baking
pan from oven. Remove ramekins from baking pan and cool. Cover
tightly and refrigerate until serving time. Serve, passing lightly
sweetened whipped cream to add as wished. Yields 8 servings.
Each serving, without whipped cream: 217 calories; 34 mg sodium; 124
mg cholesterol; 8 grams fat; 18 grams carbohydrates; 4 grams protein;
0.14 gram fiber. 217 calories; 34 mg sodium; 124 mg cholesterol; 8
grams fat; 18 grams carbohydrates; 4 grams protein; 0.14 gram fiber
Recipe Source: Los Angeles Times - 03-28-1999 Recipe adapted from
"Classic Home Desserts" by Richard Sax (Chapters, 1994)
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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