Baked chocolate creams

Ideas
5 servings
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dairy

By Food24 November 03 2009
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Ingredients (9)

375.00 ml milk
150.00 ml cream
60.00 g dark chocolate
1.00 eggs
3.00 eggs — just the yolks
100.00 g sugar
30.00 ml water
6.00 small ramekin dishes
cream — whipped, to decorate
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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.



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