| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Desserts, Eggs |
1 |
Servings |
INGREDIENTS
| 450 |
ml |
Milk |
| 50 |
g |
Sugar |
| 75 |
g |
Grated sweet chocolate |
| 4 |
|
Egg yolks (beaten) |
| 170 |
ml |
Heavy cream |
| 1 |
ts |
Vanilla |
| 30 |
ml |
Brandy |
INSTRUCTIONS
1. Stir and scald the milk, sugar and chocolate in a saucepan over low
heat.
2. Pour part of these ingredients over the beaten egg yolks.
3. Return the sauce to the pan with the remainder of milk. Stir the
custard constantly over low heat until it thickens. Strain it. Cool by
placing the pan in cold water.
4. In a separate bowl, whip until stiff the cream, vanilla and brandy.
5. Fold the cold custard into the whipped cream mixture until it is well
blended. Fill custard cups with the pudding.
6. Chill thoroughly before serving.
Author's Notes:
Variation: subtitute Kahula for brandy.
Difficulty : easy. Precision
: measure ingredients.
Recipe By : Carole A. Resnick ak399@cleveland.freenet.edu
Posted to EAT-L Digest 28 Sep 96
Date: Sun, 29 Sep 1996 14:32:06 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Exercise daily — walk with the Lord.”