Frangelico baked custards with pistachio sugar shards

Name: Frangelico baked custards with pistachio sugar shards
Yield: 8 servings
Cuisine: Bake
Ingredients: 6.00 eggs jumbo, yolks only; 100.00 g sugar; 200.00 g white chocolate melted; 750.00 ml cream; 50.00 ml frangelico liqueur; 250.00 ml sugar; 250.00 ml pistachio nuts chopped

8 servings

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Eggs

By Food24 November 03 2009

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Ingredients (7)

6.00	eggs — jumbo, yolks only
100.00 g	sugar
200.00 g	white chocolate — melted
750.00 ml	cream
50.00 ml	frangelico liqueur
250.00 ml	sugar
250.00 ml	pistachio nuts — chopped

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Method:

Preheat oven to 130 ºC.
Whisk egg yolks and sugar in a mixing bowl until pale and creamy. Beat in chocolate and liqueur, then beat in cream.
Ladle into 8 x 125 ml (1/2 cup) ramekins. Place ramekins in a baking pan and fill with enough boiling water to come halfway up sides of ramekins. Bake for about 1 hour, or until firm to the touch.
Melt sugar in a heavy-based saucepan over moderate heat until it turns a caramel colour. Stir in pistachio nuts and pour onto a greased baking sheet.
Leave to harden. Crack into shards and serve with custards.