| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Cooking lig, Desserts |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 |
T |
Cornstarch |
| 2 |
c |
1% Low-Fat Milk |
| 1 1/2 |
oz |
Semisweet Chocolate, Chopped |
| 1 |
|
Egg, Lightly Beaten |
| 1 |
t |
Vanilla Extract |
INSTRUCTIONS
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 -
jpxtwo@swbell.net 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 <jpxtwo@swbell.net> on Apr 29,
1998
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