Ingredients
- 1-1/2 Cup sugar shopping list
- 2 Cups heavy cream shopping list
- 1 Tablespoons instant espresso coffee Granules shopping list
- (Plus)2 extra teaspoons(just for good measure) shopping list
- 1 teaspoon Pure vanilla shopping list
- 2 Fresh Whole eggs shopping list
- 6 Fresh egg yolks shopping list
- 6 (oz) bittersweet chocolate(the best you can) shopping list
How to make it
- In bowl beat all ingredients,except the chocolate,until smooth.
- Pour mixture into 8(6oz) ungreased ramekins.
- Place these in to a shallow pan,fill pan with hot water until halfway up the sides of the cups.
- Bake in a 350 degree oven for about 35 minutes or until just set.
- Remove to rack and cool for 30 minutes.
- Melt the chocolate over low heat.
- Spoon 2 to 3 teaspoons over each custard,spreading evenly to form a thin layer.
- Cover,refrigerate for 2 hours,being sure they are very will chilled.
- Note: The 1 Tablespoon of espresso coffee is quite sufficient,I prefer the Brulee,just a little bit stronger in flavor,hence, the extra 2 teaspoons of granules.
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments