Serves 1
Directions
- 1Fill a large baking dish with an inch of hot water and preheat your oven to 300 degrees.
- 2Heat heavy cream in a saucepot until it reaches a light boil.
- 3Chop baking chocolate and add it to the hot cream, turning the heat to low.
- 4In a separate bowl, whisk together egg yolks, a pinch of salt, sugar, and vanilla.
- 5Temper the egg mixture by slowly whisking in a small amount of the hot chocolate cream.
- 6Combine the egg mixture with the remaining chocolate cream and strain the mixture.
- 7Pour the mixture into ramekins and bake in the water bath for 40 minutes.
- 8Let the ramekins cool, then refrigerate for at least 3 hours.
Ingredients
- 2 cup heavy cream
- 6 oz semi-sweet baking chocolate
- 4 whole egg yolk
- salt (optional)
- 3 tbsp sugar
- 2 tsp vanilla extract
Equipment
baking dishsaucepotwhiskmesh strainerramekins
Related recipes
Rustic Easy Apple Galette
French · Dessert1h 15m
Gâteau aux mandarines
French · Dessert
Brownie ultra fondant
French · Dessert
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert