1 pint Milk
8 ounces Bittersweet chocolate
7 ounces Granulated sugar
1 teaspoon Vanilla extract
1 fluid ounce Coffee liqueur
7 Egg yolks
Servings: 8
1. Heat the milk just to a simmer. Add the chocolate and sugar. Stir constantly until the chocolate melts; do not allow the mixture to boil. Remove from the heat and add the vanilla and liqueur.
2. Whisk the egg yolks together, then slowly whisk them into the chocolate mixture.
3. Pour the custard into ramekins. Place the ramekins in a hotel pan and add enough hot water to reach halfway up the sides of the ramekins.
4. Bake at 325°F (160°C) until the custards are almost set in the center, approximately 30 minutes. Remove from the water bath and refrigerate until thoroughly chilled. Serve garnished with whipped cream and chocolate shavings.
Notes: Method: Baked Custard
8 ounces Bittersweet chocolate
7 ounces Granulated sugar
1 teaspoon Vanilla extract
1 fluid ounce Coffee liqueur
7 Egg yolks
Servings: 8
1. Heat the milk just to a simmer. Add the chocolate and sugar. Stir constantly until the chocolate melts; do not allow the mixture to boil. Remove from the heat and add the vanilla and liqueur.
2. Whisk the egg yolks together, then slowly whisk them into the chocolate mixture.
3. Pour the custard into ramekins. Place the ramekins in a hotel pan and add enough hot water to reach halfway up the sides of the ramekins.
4. Bake at 325°F (160°C) until the custards are almost set in the center, approximately 30 minutes. Remove from the water bath and refrigerate until thoroughly chilled. Serve garnished with whipped cream and chocolate shavings.
Notes: Method: Baked Custard
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