INGREDIENTS

INSTRUCTIONS

Combine 1 cup cream and 3/4 cup milk in heavy medium saucepan. Bring
to boil. Remove from heat. Add white chocolate; whisk until melted  and
smooth. Whisk 6 yolks in medium bowl to blend. Gradually whisk in  warm
white chocolate mixture. Return mixture to same pan. Stir over  medium
heat until mixture thickens and registers 180 degrees F on
thermometer, about 3 minutes (do not boil). Strain into clean medium
bowl. Place bowl in larger bowl of ice and water. Cool mixture
completely, whisking often. Divide among eight 3/4-cup custard cups.
Place in freezer while making milk chocolate custard.  Combine
remaining 1 cup cream and 3/4 cup milk in another heavy medium
saucepan. Bring to boil. Remove from heat. Add milk chocolate and
whisk until melted and smooth. Whisk remaining 6 yolks in another
medium bowl to blend. Gradually whisk in warm milk chocolate mixture.
Return mixture to same saucepan. Stir over medium heat until mixture
thickens and registers 180 degrees F on thermometer, about 3 minutes
(do not boil). Strain mixture into clean medium bowl. Place bowl in
larger bowl of ice and water. Cool completely, whisking often. Spoon
mixture over white chocolate in cups, dividing equally. Cover and
refrigerate until well chilled, at least 4 hours. (Can be prepared 1
day ahead. Cover and keep refrigerated.) Makes 8 servings.  Hot and Hot
Fish Club Birmingham,. Alabama Bon Appetit August, 1997  Posted to
Bakery-Shoppe Digest by "Kathy Keller" <katst@hotmail.com>  on Feb 04,
1998

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