I saw this on one of my favorite cooking shows Mad Hungry. As soon as the host, Lucinda Scala Quinn, described it, I knew I had to make it. OH MY GOODNESS! It is so amazingly good! My husband has declared it as one of his favorites of all time. I will be making this again!
The top has a little bit of a crust while the inside is a perfect pudding consistency. I replaced the liquor in recipe with a little cinnamon. Since I made this to go with a Mexican dinner, that was the perfect flavor to add. However, I have some ideas for variations, which I listed at the end of the blog.
Makes 4 servings
Total cost: about $5 or $1.25 per serving
1 1/4 cups of half and half (yeah, this isn't low fat at all...)
3 oz. of dark chocolate (I used 4 oz.)
1/4 cup sugar
3 egg yolks
1/2 teaspoon vanilla
1 tablespoon cocoa powder
pinch of salt
1 tablespoon hazelnut liquor (optional)
Preheat oven to 300. Bring 1/2 and 1/2 to a simmer and remove from heat. Add chocolate and sugar. Set aside for at least five minutes.
Mix all remaining ingredients in a large bowl. Stir the chocolate mixture until blended. Gradually add to yolk mixture. Mix until smooth. Pour into 4 custard cups or ramekins in a shallow roasting pan. Pour hot water into the roasting pan until it is about half way up the sides of the custard cups. I only had two larger sized cups, so I put two servings in each.
Bake for 30 minutes. When they come out of the oven, they will not be solid in the middle. Remove from the water bath and refrigerate. Serve cold.
Ideas for modification:* Make with white chocolate
* Serve with raspberry sauce
* Add orange zest
* Line the bottom of the cups with crushed hazelnuts or toffee
* Mix in a teaspoon of peanut butter (not sure if this will work, but I am wanting to try)
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