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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is Paula Deen's recipe. I have not had a chance to make this but it does sound wonderful. I thought I would post it. I hope to try this soon. I am going to estimate the servings. She didn't say but I guess 8. I am including the 2 hrs cooling time as cooking time. Ingredients:
1 quart heavy cream |
1 cup sugar, plus more |
sugar, for dusting |
1 ounce chocolate liqueur (she recommendes godiva liqeur) |
1/2 teaspoon vanilla |
2 ounces cocoa powder |
1 ounce unsweetened chocolate |
11 large egg yolks |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a medium size saucepan.
3. Over medium-high heat.
4. Combine heave cream, sugar, liqueur and vanilla.
5. When mixture is warm.
6. Add coco powder and chocolate.
7. Whisk until blended.
8. Place egg yolk in a large stainless steel bowl.
9. Slowly add the warm chocolate mixture to the eggs.
10. A little at a time while whisking.
11. Strain and pour into individual ramekins.
12. Place the ramekins in a large baking pan.
13. pour enough hot water in the pan.
14. To come half up the sides of the ramekins.
15. Bake until firm in the center (about 30 min).
16. Remove the ramekins from the water bath.
17. Cool completely.
18. Place in refrigerator for 2 hours.
19. Dust with sugar.
20. Carmelize with a propane torch.
21. Serve immediately.
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