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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Crunchy brown sugar shells top these creamy chocolate pudding cups. For company, make these impressive desserts a day ahead. Ingredients:
3 cups whipping cream |
6 (1-ounce) squares bittersweet chocolate, coarsely chopped |
1/2 cup sugar |
pinch salt |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
7 egg yolks, lightly beaten |
9 tablespoons brown sugar |
Directions:
1. Combine first 4 ingredients in a large saucepan. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth (do not boil). Remove from heat. Stir in flavorings.
2. Gradually stir about one-fourth of hot whipping cream mixture into beaten egg yolks; add to remaining hot whipping cream mixture, stirring constantly.
3. Pour custard mixture evenly into 9 (4-ounce) ramekins. Place ramekins in a large roasting pan or 2 (9 ) pans; add hot water to pan(s) to depth of 1 . Bake, covered, at 325° for 40 minutes. Remove ramekins from pan(s); cool slightly on wire racks. Cover and chill up to 24 hours.
4. Place ramekins on a baking sheet. Sprinkle each with 1 tablespoon brown sugar. Broil 3 from heat just until sugar melts. Cool on wire racks 5 minutes to allow sugar to harden.
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