How to make it

  • In a heatproof container, heat milk in microwave until just under boiling point, 60-90 seconds depending on your microwave-- set aside.
  • Into a blender, break the eggs and add everything else but milk.
  • Turn on the blender and, as it begins to chop, add the hot milk in a steady stream.
  • Cover and blend at high speed for 1-2 minutes more, or until creamy and smooth.
  • Divide equally between 6 custard cups or, even more elegant, clear heat-proof glasses (wide glass teacups are great for this).
  • Refrigerate at least 3 hours before serving. Decorate with a garnish of whipped cream (and candied violets, if desired).

Reviews & Comments 3

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  • freshfoodie 10 years ago
    This looks great -- can't wait to try it! I like that you use whole eggs instead of just yolks and milk instead of cream. No leftover whites and no need to have cream in the fridge for this one. Thanks! :-)
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    " It was excellent "
    suestonebender ate it and said...
    If I could lick the screen and not have that sound lewd I would ... ~laughs~ What a delicious temptation.
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  • rosej 10 years ago
    Sounds amazing! I'm going to try the bittersweet chocolate!
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