Ladies, here's the recipe I used for the French Bistro night. :) ~ Tianna
Makes about 8 small ramekins.
Ingredients:
| 250 ml | heavy cream |
| 250 ml | fresh whole milk (or half & half) |
| 1 tbs | vanilla extract |
| 100 grams | bittersweet chocolate, chopped (more than 65% dark chocolate -- I also added 2 Tbsp cocoa powder) |
| 2 large | eggs |
| 1 large | egg yolk |
| 1/3 cup | granulated sugar |
Directions:
Preheat oven to 320F.
Pour the milk and the cream in a pot. Bring to a boil and then immediately remove from the heat. Stir in vanilla extract and set aside.
Over a pot of simmering water, melt the chocolate. Set aside.
Beat eggs and yolk with the sugar. Slowly add the hot milk in a steady stream while beating. This is to ensure that the hot milk doesn’t shock and cook the eggs right away. Add the melted chocolate.
Pour the chocolate cream into small ramekins or jars and place them in a roasting pan filled with hot water. Make sure the hot water comes up to half of the custard.
Bake in the oven for 30 mins. The creams should appear set but the centers should still jiggle a little.
Take the ramekins or jars out of the water bath and set aside to cool completely. Transfer to the fridge and chill thoroughly.
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