Ingredients
1 package (6 ounces) semisweet
1 chocolate pieces
3 eggs=7f
1 tsp vanilla extract
3 tbsp half-and half
1/3 cup sugar
3 cup milk
1/4 tsp salt
Directions
Melt 2/3 CUp chocolate pieces with half-and half in top of a double
boiler over hot (not boiling) water. Stir until smooth: spoon about 1
tablespoon into each of 8 custard cups or 10 souffle dishes. Spread
evenly. Put cups into a shallow pan; set aside. Scald milk. Melt
remaining 1/3 cup chocolate pieces and, adding gradually, stir in
scalded milk until blended. Beat together eggs, vanilla extract,
sugar, and salt. Gradually add milk mixture, stirring constantly.
Pour into chocolate-lined cups. Set pan with filled cups on oven rack
and pour boiling water into pan to a depth of 1 inch. Bake uncovered,
at 325F 25 minutes, or until a knife inserted halfway between center
and edge comes out clean. Set cups on wire rack to cool slightly.
Refrigerate and serve when thoroughly cooled. Unmold and, if desired,
garnish with whipped cream rosettes.
Servings: 1 servings
Chocolate Custard (Kh) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
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Recipes as a concept can be traced back into distant history, at least as far into history as the early Egyptians, and maybe even further. However, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
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We hope you enjoy this Chocolate Custard (Kh) recipe.
