Description: A rich indulgent dessert that could topple kindoms in the wrong hands. Best it stays in the Blessed Realm!
Submitted by: Wulf_Sternhammer on 2004-06-08 07:58:31
Serves: 6 - 8
Prep Time: 1 hour including cooking and 4 hours to set
Difficulty: Easy
Ingredients
Cream (double thick preferred) x 600mlMilk x 200ml
Dark chocolate x 120g
Vanilla essence x 1 tsp
Instant espresso coffee x 2 Tbs
Egg yolks x 8
Castor sugar x 2/3 cup
Coffee liqueur x 4 Tbs (optional, but only just)
Instructions
Preheat oven to 150 degrees Celsius. Combine cream, milk, chocolate and vanilla essence in a pot. Bring to almost boiling (but not quite) over a low heat, to melt chocolate, stirring constantly. Turn off heat and stir in instant coffee. Thoroughly whisk egg yolks and sugar in a largish mixing bowl. Slowly whisk in warm coffee, cream, chocolate mixture. Put 6 – 8 coffee cups into a deep baking dish and divide the custard mix between them. Place dish into middle of oven then carefully use a jug and pour in hot tap water til it comes 2/3 up the sides of the cups. Bake until set, approximately 35 minutes. Remove cups from dish and set aside to cool. Cover and chill in refrigerator for 4 hours.Serve topped with a dollop of whipped cream (the real stuff, not out of a can) and shaved chocolate.
3 Comments
Sounds good, but what the devil is castor sugar? Where can I find it?
Castor sugar is the fine chrystal white sugar and can be found in the sugar/baking section of any good food store.
Mmmmm…that was good. Great recipe. Thanks for sharing!