Sunday, April 19, 2009

Creme Au Chocolat (Chocolate Cream) Recipe

This is another old recipe from my aunt's recipe box. I adapted it to American measurements, but it's direct from Paris!

Creme Au Chocolat
8 oz semisweet chocolate, grated or chopped
41/2 cup milk
2/3 cup sugar
5 egg yolks
1 whole egg

In a double boiler, pour 1/4 cup of the milk and chocolate and stir until melted. Gradually add remaining milk, then sugar, stirring constantly. Let cool.

Preheat oven to 350F.

In a bowl, beat the whole egg and yolks. Beat eggs into the chocolate mixture.

Pour mixture into oven-proof custard cups or small molds and set them in a pan filled halfway with warm water. Bake until set or about 30 minutes.

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1 comment:

  1. Looks delicious. Oh I could use this right now as I'm about to go out and clear fresh, wet, heavy snow from the drive way so I can take the dogs to the vet.


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