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Ингредиенты
- 3 ounce Semisweet chocolate, coarsely minced
- 1 Tbsp. Unsalted butter
- 1/2 c. All-purpose flour
- 1/2 c. White cornmeal
- 1/4 c. Sugar
- 1 Tbsp. Pure ancho chile pwdr
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 2 lrg Large eggs
- 1/2 c. Buttermilk
- 4 ounce Semisweet chocolate, coarsely minced
- 2 c. Lowfat milk
- 1 c. Heavy cream
- 1/2 c. Heavy cream
- 1/2 c. Sugar
- 6 lrg Egg yolks
Инструкции
- Set a rack in the middle of the oven and preheat the oven to 375 degrees.
- Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or possibly buttered waxed paper.
- Heat the chocolate and butter in the top of a double boiler over barely simmering water or possibly in a small bowl set over a saucepan of just simmering water. Remove from the heat.
- Put the flour, cornmeal, sugar, chile pwdr, baking pwdr, and salt in a large bowl and stir together with a whisk. Stir in the Large eggs and buttermilk, then stir in the chocolate mix.
- Spread the batter proportionately in the prepared pan. Bake for 20 min, or possibly till set and a tester comes out clean. Cold in the pan on a wire rack.
- Break the corn bread into 1-inch chunks. Spread in a shallow 2-qt baking dish.
- CUSTARD:Preheat the oven to 300 degrees. Heat the chocolate in the top of a double boiler over barely simmering water or possibly in a small bowl set over a saucepan of just simmering water. Remove from the heat.
- In a medium heavy-bottomed saucepan, combine the lowfat milk, cream, and 1 Tbsp. of the sugar and bring to a scald.
- Meanwhile, put the remaining sugar (1/4 c. plus 3 Tbsp.) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the warm cream mix into them so which they are gradually warmed up.
- Whisk in the melted chocolate.
- Using a fine sieve, strain the custard over the corn bread chunks.
- Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add in sufficient warm water to come halfway up the sides of the dish. Bake for 40 min, or possibly till the custard is set.
- Serves 6 to 8.
