Baked chocolate creams

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 9
Servings 5
Time

Ingredients

  • 375
    ml
    milk
  • 150
    ml
    cream
  • 60
    g
    dark chocolate
  • 1
    egg
  • 3
    egg yolks
  • 100
    g
    sugar
  • 30
    ml
    water
  • 6
    small ramekin dishes
  • whipped cream to decorate
 

Method

 
1. Gently heat milk and cream to just before boiling point. Add chocolate and stir until dissolved. Set aside. 2. Beat yolks and egg together (too much beating will cause air bubbles in baked custard). 3. Dissolve sugar and water over a low heat and cook to a light caramel colour. Remove from heat and add warm chocolate milk. Stir over a low heat until dissolved. 4. Whisking, pour onto the beaten eggs. Strain through a metal sieve and pour into 5-6 ramekins. Cover with wet wax paper or foil to prevent a skin forming. 5. Cook in a warm bain marie for 20 minutes at 180 ºC until firm to the touch. Remove and cool completely. Decorate with whipped cream and grated chocolate.
 

Read more on: bake  |  dairy
 

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