Tuesday, February 14, 2012
225 g good quality chocolate, grated
6 egg yolks, beaten just until blended
1/4 t cinnamon
½ - 1 t vanilla
Prepare 6 small dessert glasses or individual souffle dishes.
Place the yolks in a large glass heatproof mixing bowl and beat lightly to blend.
Put chocolate, vanilla and milk in a small saucepan. Bring it just up to the boil over very low heat, stirring regularly.
Gradually whisk the mixture into the egg yolks, pouring the hot liquid in a very slow stream to prevent the eggs from scrambling and whisking constantly, until well blended.
Pour the custard into the glasses, cover with clingfilm and refrigerate for at least 5 hours, or until firm. You can make this the day before.
Serve with extra cream and chocolate.
Image: "Chocolate" by iladora