| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Cooking lig, Desserts |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
c |
1% Low-Fat Milk |
| 1 1/2 |
oz |
Semisweet Chocolate; Chopped |
| 1 |
lg |
Egg; Lightly Beaten |
| 1 |
ts |
Vanilla Extract |
INSTRUCTIONS
1. Combine the sugar and cornstarch in a saucepan; gradually add milk,
stirring with a whisk until well-blended. Stir in chocolate. Bring to a
boil over medium-heat; cook 7 minutes, stirring constantly. Gradually add
hot milk mixture to egg, stirring constantly with a whisk. Return the milk
mixture to the pan, and cook until thick and bubbly (about 30 seconds),
stirring constantly. Remove from heat, and stir in the vanilla.
Spoon the mixture into a bowl; place plastic wrap over the surface, and
cool to room temperature.
Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO -
[email protected]
NOTES : Many feel that chocolate is the ultimate "feel good" food when
you're down. Speculation is that it either contains mood-elevating
substances or that it stimulates their production.
Recipe by: Cooking Light, March 1998, pg. 96
Posted to MC-Recipe Digest by Jill & Joe Proehl <[email protected]> on Apr
29, 1998
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