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Thu Apr 10 15:59:49 PDT 2014


Debbie Puente.

2 c. Heavy Cream                  1 Tbsp instant espresso powder
5 oz bittersweet chocolate        3 Tbsp granulated white sugar
6 egg yolks                       1 tsp pure vanilla extract
1/4 c. granulated white sugar     3 or 4 coffeebean candies for
                                  garnish

Preheat oven to 300 degrees F.

Combine cream and espresso powder in a heavy, medium saucepan.
Bring to a simmer, whisking to dissolve espresso powder.
Remove from heat. Break up chocolate and add to the hot cream,
whisking until smooth. Set aside.

Whisk yolks, vanilla and sugar in a large bowl until well blended.
Gradually whisk in the chocolate mixture. Strain into another bowl,
skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups and place in a water
bath. Bake until firm around the edges but still loose in the center,
about 40 - 50 minutes. Remove from the oven and leave in the water
bath until cooled. Remove cups from the water bath and serve either
warm or chilled at least 2 hours in the refridgerator.

Before serving top with a bit of granulated sugar and carmalize it
with either a blowtorch or by placing briefly under a broiler until
the sugar liquifies and carmalizes.

Garnish with chocolate coffeebean candies.

Personal notes: I added fresh raspberries and chilled them for 24 hours.
I added a bit too much sugar so the shells were a bit too thick for
my taste.
The custards came out more like a rich, thick pudding than a custard.
But very nice.

This is a very simple but striking dessert and the book is fantastic.

Yers,

Gunthar

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