| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Chocolate |
4 |
Servings |
INGREDIENTS
| 5 |
lg |
Egg yolks |
| 1/2 |
c |
Sugar |
| 2 |
c |
Whipping cream |
| 3 |
oz |
White chocolate – imported, finely chopped |
| 1/4 |
ts |
Vanilla extract |
| 2 |
tb |
Sugar |
INSTRUCTIONS
FROM: Michelle Bass (High Concepts (Raise it to the Power)
504/391-2925 (1:396/16))
Number of Servings: 4
Position rack in center of oven and preheat to 300F. Whisk egg yolks and
1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to
simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped
chocolate to cream mixture and whisk until smooth. Gradually whisk hot
chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place
cups in large baking pan. Add enough hot water to pan to come halfway up
sides of cups. Bake until custards are set in center, about 1 hour. Remove
custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil
until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or
refrigerate up to 1 hour and serve cold.
Portobello Yacht Club on Pleasure Island, Disney World, Orlando, FL.
Courtesy of Bon Appetit, March, 1991.
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”