- 8
Ingredients
- 8 teaspoons sugar
- 2/3 cup sugar
- 1/2 cup water
- 2 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1/2 cup dutch-process cocoa powder
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoons sugar
- 3 large egg yolks
- 1/8 teaspoon salt
- 1/3 cup sugar
- 1 cup 1% low-fat milk
- 2 teaspoons vanilla
Preparation
Step 1
1. Heat oven to 350. Spray 8 ramekins, sprinkle each with 1 tsp sugar.
2. Combine sugar and water in pot, bring to a boil, stirring to dissolve sugar. Remove from heat. Whisk in chocolates to melt.
3. Combine cocoa-salt, add to chocolate. Whisk in egg and vanilla.
4. Beat together egg whties and cream of tartar until soft peaks form. Beat in sugar, 1 tb at a time, until stiff peaks form. Gently fold 1/4 into chocolate, then fold in rest. Spoon into ramekins. Place in a large baking dish, add hot water to 3/4" depth.
5. Bake 15 mins or until puffy and slightly cracked. Remove from dish.
6. Combine egg and salt, whisk in sugar until thick and pale yellow. Heat milk to 180 or until tiny bubbles form around edge. Remove from heat. Whisk into egg gradually, return to pan, cook 5 mins, or until slightly thick and mixture coats back of spoon, stirring constantly. Take off heat, Stir in vanilla. Serve with cakes (spoon on top).
Definitely take longer than 15 minutes to cook.
Very rich - the creme anglaise makes the dish!
Not sure why you have to put the sugar in the ramekins - maybe omit next time.
Easy and fabulous!