Chocolate Custard (Kh) Recipe


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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Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including coriander, basil and rosemary. These new foods and tastes prompted a surge in books on cooking, the majority of which are now in private libraries.

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We hope you enjoy this Chocolate Custard (Kh) recipe.

 


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