Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Sugar
1/4 c Unsweetened Cocoa Powder
2 tb Sifted Cornstarch
1 t Unflavored Gelatin
1 c Half-and-Half
1 c Evaporated Skim Milk
2/3 c Whole Milk
2 Jumbo Egg Yolks
- lightly beaten
2 ts Vanilla Extract
-----OPTIONAL TOPPING-----
1/4 c Heavy Cream -- whipped
1 tb Chopped blanched Pistachios
- OR -
6 Candied Violets
In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk and
whole milk; whisk vigorously to blend. Set the pan over moderately low
heat and cook, stirring constantly with a wooden, until the mixture just
boils and is thickened and smooth, about 10 minutes.
Blend a little of the hot mixture into the beaten egg yolks, then stir the
warmed egg yolks back into the pan. Cook over moderately low heat,
stirring constantly, for 3 to 4 minutes. The mixture must not boil or the
eggs will scramble. Remove from the heat and stir in the vanilla. Set the
saucepan on a rack to cool for 10 minutes, stirring frequently to prevent a
skin from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de crème cups or white
porcelain ramekins and let cool completely. Cover each cup with plastic
wrap, then refrigerate at least 5 hours, or overnight.
Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.
