Recipe Centre

Baked chocolate creams

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.

Recipe From : Ideas March 01, 1992

Recipe from Ideas : March 01, 1992 See what Ideas has in store this month. Subscribe now and save!