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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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From the Balthazar cookbook Ingredients:
1 1/2 cups heavy cream |
1 cup whole milk |
1/2 cup sugar |
1 teaspoon pure vanilla extract |
8 ounces semisweet chocolate, coarsely chopped (i used valrhona as suggested...use really good chocolate if possible) |
6 large egg yolks |
Directions:
1. Preheat oven to 250 degrees F.
2. In a medium saucepan, combine the cream, milk, sugar and vanilla. Whisk to combine and bring to a boil over a medium heat. Add the chopped chocolate and whisk until melted. Remove from heat.
3. In a medium bowl, lightly beat the eggs yolks. In a slow steady stream, add the chocolate-cream mixture, whisking until smooth. Divide the mixture among 6 ramekins, small custard bowls, or espresso cups (about 6 ounces each) and place them in a large casserole or high-sided baking dish.
4. Make a Bain-Marie (or water bath), by pouring cold water into the casserole so that it comes halfway up the sides of the ramekins or custard bowls. Cover tightly with foil and bake on the center rack for 1 hour and 15 minutes. The custards should jiggle slightly in the center when finished.
5. Let cool to room temperature then place in the refrigerator. Serve cool.
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