| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Chocolate; (squares, melted, or envelopes) |
| 1 |
c |
Cream |
| 1 |
c |
Extra-strong coffee |
| 5 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Milk |
| 1 |
ts |
Rum |
INSTRUCTIONS
1. Blend the chocolate, cream and coffee.
2. Beat the egg yolks until light, add the sugar slowly, then the salt.
Beat this until it is thick and creamy. Add the chocolate mixture and
blend.
3. Mix the cornstarch and milk and stir into the custard mixture. Turn the
whole into the top of a double boiler and cook over simmering water until
thick and smooth. Cool. Add the rum.
Makes about 3 cups. This will cover 2 layers of a 3-layer cake or 8 large
cream puffs.
Posted to Bakery-Shoppe Digest by Lea <lhoover@ptialaska.net> on Feb 20,
1998
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