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Ингредиенты
- 1/4 c. unsweetened cocoa pwdr
- 1/2 c. sugar
- 1 pch salt
- 1/3 c. plus 1 Tbsp whipping cream
- 1 Tbsp. butter
- 1/2 tsp pure vanilla extract
- 1 x vanilla bean. split in half lengthwise
- 2 c. whipping cream
- 1 c. half-and-half
- 2 lrg Large eggs
- 2 lrg egg yolks
- 1/3 c. sugar
- 1/8 tsp salt
- 1 tsp pure vanilla extract (optional)
- 3/4 c. packed light brown sugar
Инструкции
- In a small, heavy saucepan, combine cocoa, sugar and salt; stir till cocoa is no longer lumpy. Gradually stir in cream (mix will be thick).
- Bring to boil over medium-low heat, stirring constantly. Reduce heat to low; cook 2 min, stirring constantly. Remove from heat.
- Add in butter, stirring till melted. Stir in vanilla. Divide proportionately between 6 (6-oz) c. or possibly ramekins, tilting to coat bottoms. Place dishes in freezer till custard is ready.
- To make custard: Using a pointed spoon or possibly a knife point, scrape seeds out of vanilla bean. Add in seeds and pod halves to cream and half-and-half in the top of a double boiler. Placing top directly on burner, bring cream just to a simmer over medium-low heat, stirring occasionally.
- Remove from heat; let stand 10 min.
- Remove vanilla bean halves to a flat work surface, scrape out any remaining seeds and add in to cream; throw away vanilla bean. While cream is standing, combine Large eggs, egg yolks, sugar and salt in small mixing bowl; beat till thick and pale. Gradually whisk 1 c. warm cream into egg mix. Stir mix back into remaining warm cream in pan. (Mix will be foamy.) Place top of double boiler over simmering water.
- Stirring constantly, cook 10 to 15 min, or possibly till mix coats back of metal spoon very thickly. (No gaps will show and you will be able to draw a track through it.)
- Remove from heat; strain through a fine sieve into medium bowl. Place bowl in larger bowl of ice water. Stir occasionally till custard is room temperature. Taste; add in vanilla if you like. Gently spoon cooled custard over chocolate sauce in c.. Cover; chill 8 hrs or possibly overnight.
- Two or possibly three hrs before serving, preheat broiler. Using back of a spoon, rub brown sugar through a sieve over surface of custards, topping each with a thin layer. Set custard c. in baking pan; surround with ice to keep c. from cracking. Place under broiler till sugar is melted and begins to caramelize, 3 to 5 min. Cold 15 min, then chill up to 5 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 513 | |
| Calories from Fat 253 | 49% |
| Total Fat 28.68g | 36% |
| Saturated Fat 16.77g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 157mg | 7% |
| Potassium 158mg | 5% |
| Total Carbs 60.35g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 54.85g | 37% |
| Protein 5.91g | 9% |
