INGREDIENTS

INSTRUCTIONS

For the custard; place the milk, cream and sugar in a heavy medium
sized saucepan. Scrape the seeds from the vanilla beans into the
mixture and add the split skins too.  Bring to a boil over medium
heat. Remove from heat and steep for at least one hour or until the
mixture cools to room temperature.  Discard the split skins of the
beans.  Preheat the oven to 300 degrees. Place eight three inch
ramekins in a  large baking pan.  Pour enough water into the pan to
come three  quarters of the way up the sides of the ramekins.  Remove
the  ramekins and place the baking pan with the water in the oven to
preheat for about 15 minutes.  Whisk the six egg yolks into the cooled
milk mixture.  Strain through  a fine sieve into the ramekins, filling
only about half full (leave  room to add the chocolate mousse layer).
Place the ramekins in the  preheated prepared pan.  Bake in the
preheated oven until set and a  knife inserted into the custard comes
out dry. no time stated in  recipe Remove dishes from the water bath
and cool to room temperature.  For the chocolate mousse: melt the
chocolate and butter in the top of  a double boiler over gently
simmering water until chocolate is smooth,  stirring occasionally.
Cool until tepid, about 25 minutes.  Using an electric mixer, beat the
four egg yolks with two tablespoons  of the sugar until a slowly
dissolving ribbon forms as the beaters  are lifted. Fold the tepid
chocolate into the yolks.  Using a clean dry beater and bowl, beat the
four egg whites and the  cream of tartar until soft peaks form.  Add
the remaining two  tablespoons of sugar one at a time and continue
beating until barely  stiff. Gently fold half of the whites into the
chocolate mixture,  fold in the remaining whites.  Spoon the chocolate
mousse over the cooled baked custards, smoothing  the tops with a
spatula.  Cover with plastic wrap and refrigerate at  least 4 to 6
hours or overnight.  Remove from refrigerator 30 minutes  before
serving.  To serve, preheat the broiler (or use stovetop salamander or
small  propane torch).  Sprinkle a little less than one tablespoon
sugar  over each dessert.  Place about two inches below the heat source
and broil until the  sugar is melted and caramelized, about two
minutes, watching  CAREFULLY. Serve immediately.  NOTE:uncooked egg
yolks may be contaminated with salmonella and  should be avoided by
young children, the elderly and anyone with  immune system
deficiencies.  Per ser:  594 cal; 8 gm protein; 41 gm carbo; 47 gm fat;
381 mg chol;  27 gm sat fat; 69 sodium.  Washington Post May 1, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md.   From: Gail Shipp
Posted to MM-Recipes Digest V3 #194  Date: Sat, 13 Jul 1996 01:46:19
-0400  From: BobbieB1@aol.com  :Date           : 05-04-96

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 429
Calories From Fat: 286
Total Fat: 32.8g
Cholesterol: 300.7mg
Sodium: 63.4mg
Potassium: 111.1mg
Carbohydrates: 30g
Fiber: <1g
Sugar: 19.7g
Protein: 6.9g