Monday, June 21, 2010
Parsons' recipe was adapted from Classic Home Desserts by Richard Sax
1 cup milk
2 large eggs
2 egg yolks
1/3 cup sugar
Preheat the oven to 300 degrees.
Combine chocolate, milk, and cream in a small pot and heat to just below the boiling point, stirring occasionally.
Meanwhile, lightly beat the eggs, egg yolks and sugar in a small bowl, just to combine. It should not get light or frothy.
When the milk mixture has heated to just below boiling, take it off the heat and whisk it to make sure it's smooth, then dribble about 1/4 cup of the hot mixuture into the eggs while whisking the egg mixture. Keep adding the hot mixture into the eggs, whisking constantly.
Remove the ramekins from the pan and let cool. Then cover with plastic and refrigerate until chilled. Top with whipped cream for serving, if desired.
Or, top with a lot of whipped cream, if that's what you want.