Thursday, 8 February 2007

Chocolate Custard

This recipe is from the New Moosewood Cookbook and is perfection from my chocoholic perspective.

In the top of a double boiler melt
3/4 to 1 cup of pure chocolate chips in
2-1/2 cups of milk (regular, skim, soy, whatever)

Let the mixture cool a little, then mix the chocolate milk in a blender with
4 eggs

Pour into buttered custard cups. Place the cups in a pan of water and bake at 350F for about 45 minutes until set. This makes 7 custard cups as shown in the picture.
You may want to eat it right away, but the custard is better when chilled.

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