I have received my greatest complements for this dessert, and it is very easy. Make it the day before. I use a kitchen torch purchased at Williams-Sonoma to carmelize the sugar on top instead of the broiler, I find it easier to control. You can get the torch here . A recipe for the 'classic' version here, but if you're a chocolate fan you'll never make it.


From the Enchantment Resort in Sedona, Arizona.

2 cups whipping cream
2 cups half and half
8 ounces semisweet chocolate, finely chopped
8 large egg yolks
1/3 cup plus 8 tablespoons sugar

Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.

Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.

Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours.

I using the Kitchen torch, hold the torch about 2" from the top and move slowly back and forth until the sugar carmelizes.

Serves 8.
Bon Appétit
March 1996



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