This is a simple dessert but seems a touch more special than the vanilla version. Serve biscotti on the side for more crunch.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2006
In bowl, whisk egg yolks with sugar until thickened; whisk in chocolate, then cream and milk. Pour into two 6-oz (175 mL) ramekins or custard cups. Place in shallow pan; pour in enough boiling water to come halfway up side of ramekin.
Bake in centre of 325°F (160°C) oven until edge is set, centre jiggles slightly and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on rack. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Topping: Place cups on small baking sheet; sprinkle evenly with sugar. Using blowtorch or placing 6 inches (15 cm) under broiler, heat until sugar bubbles and darkens, about 2 minutes. Chill, uncovered, for 30 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 49 mg
- Protein 6 g
- Calories 510.0
- Total fat 39 g
- Cholesterol 306 mg
- Saturated fat 22 g
- Total carbohydrate 36 g
- Iron 11.0
- Folate 14.0
- Calcium 11.0
- Vitamin A 35.0