Baking these puddings in a bain-marie, or water bath, gives them an incredible silky texture.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2010
Ingredients
Method
In saucepan, heat together cream, milk, cardamom, cloves and star anise over medium-high heat until steaming. Remove from heat; cover and let stand for 40 minutes. Strain through fine sieve into clean pot; heat over medium-low heat until steaming. Whisk in chocolate until smooth.In large bowl, whisk egg yolks with sugar until pale; whisk in about 1/2 cup (125 mL) chocolate mixture. Whisk in remaining chocolate mixture, vanilla and salt until smooth. Strain through fine sieve. Divide among eight 5-oz (150 mL) ramekins or custard cups. Place in roasting pan lined with tea towel. Pour in enough boiling water to come halfway up sides of ramekins. Cover pan with foil.
Bake in 325°F (160°C) oven until edges are set but centres still jiggle, 25 to 35 minutes. Remove from water; let cool on racks. Cover and refrigerate for 6 hours or for up to 24 hours.
Nutritional facts Per serving: about
- Sodium 31 mg
- Protein 6 g
- Calories 374.0
- Total fat 30 g
- Potassium 84 mg
- Cholesterol 212 mg
- Saturated fat 17 g
- Total carbohydrate 23 g
%RDI
- Iron 11.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 22.0
