2 cups whipping
cream
1/3 cup sugar
6 egg yolks, lightly
beaten
1 (4-ounce) bar
sweet baking chocolate, melted
¼ cup Kahlua or
other coffee-flavored liqueur
½ tsp. vanilla
(optional)
1/3 cup marshmallow
cream
1 ½ TBS semisweet
chocolate mini-morsels
¾ tsp. milk
½ cup loosely packed
brown sugar
Combine whipping
cream and 1/3 cup sugar in a small heavy saucepan; bring to a simmer (do not
boil). Remove from heat and gradually
stir about ¼ of hot mixture into yolks; add to remaining hot mixture, stirring
constantly. Stir in melted sweet
chocolate, vanilla, and Kahlua.
Pour chocolate
mixture into 6 (6 ounce) ungreased ramekins.
Place ramekins in a 13” x 9” x 2” pan.
Add hot water to pan to depth of 1”.
Bake, uncovered, at 300 degrees for 30 to 35 minutes or just until
set. Remove ramekins from pan and let
cool on a wire rack. Cover and chill
thoroughly.
Combine marshmallow
cream, mini-morsels, and milk, stirring until blended. Spoon a dollop of marshmallow mixture evenly
onto each custard. Sprinkle brown sugar
over marshmallow layer. Place ramekins
in a 13” x 9” x 2” pan; fill pan with ice cubes, surrounding ramekins.
Broil 3 ½” from heat
(with electric oven door partially opened) 1 to 2 minutes or until brown sugar
melts. Remove ramekins from pan. Chill custards 5 minutes or just until brown
sugar forms a crust.
Yield: 6 servings
This is rich and delicious. The recipe is from a Southern Living Christmas Book..
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