5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate - imported,
-finely chopped
1/4 ts Vanilla extract
2 tb Sugar
FROM: Michelle Bass (High Concepts (Raise it to
the Power) 504/391-2925 (1:396/16))
Number of Servings: 4
Position rack in center of oven and preheat to 300F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in
heavy medium saucepan. Reduce heat to low. Gradually
add chopped chocolate to cream mixture and whisk until
smooth. Gradually whisk hot chocolate mixture into
yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme
brulee cups). Place cups in large baking pan. Add
enough hot water to pan to come halfway up sides of
cups. Bake until custards are set in center, about 1
hour. Remove custards from water and cool. Cover and
refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over
each custard. Broil until sugar caramelizes, watching
carefully, about 2 minutes. Serve hot, or refrigerate
up to 1 hour and serve cold.
Portobello Yacht Club on Pleasure Island, Disney
World, Orlando, FL.
Courtesy of Bon Appetit, March, 1991.
** -=> this comes from the bottom of the files of
Shelley Rodgers <=-
