Dad’s friend had given them a huge bottle of fresh cream – mum gave it to me, and I decided to try again to make custard.
I’ve never made good custard – it usually refuses to set… or separates. But, I figured… free cream… why not?
Custard-based desserts are often the only option on a restaurant menu that are suitable for those of us with ‘gluten issues’. I don’t usually make it to the dessert course, but I am partial to panna cotta – that lovely Italian ‘cooked cream’… and I love the English version – the posset (don’t you love that word? – sounds all medieval to me)
Anyway…
200g good quality dark chocolate – chopped 2 cups (500ml) cream 4 free-range egg yolks 1/3 cup caster sugar – plus extra to sprinkle 1 – 2 tbsp Cognac, Armagnac or Cointreau – optional (oh please!) Pre-heat the oven to 120c Put chocolate and cream in a large heat-proof bowl over simmering water Stir occasionally until melted and combined, then remove from heat Put egg yolks and sugar in a large clean bowl and beat until thick and pale
Slowly whisk in the warm chocolate mixture, a pinch of salt and the alcohol if using.
Strain the mixture into a jug, then divide among 6 200ml ramekins
Put the ramekins into a deep roasting pan, then pour in enough boiling water to come halfway up the sides of the ramekins
Cook 25 – 30 minutes until the custards are just set with a slight wobble.
Carefully remove the ramekins from the water bath and allow to cool
Chill the ramekins in the fridge for at least 2 hours
When ready to serve, sprinkle with a thin layer of extra sugar and caramelise with a blowtorch or place under a hot grill for 2 – 3 minutes.
Serve immediately
Well! They set beautifully – I was a little worried they were too set, but they were crunchy on top and silky smooth underneath, so I think I might have broken the custard hood00.
They were however, sweet enough to make my eyebrows hurt – I would make them in smaller dishes next time – and cook them for a shorter time…
MMM MMMMMM. Delicious looking. Thanks for this recipe.
Mmm! Definitely going to try this. I think you could probably get away with using no sugar at all, given the amount of chocolate.
OMG Janet. Are you trying to kill me?
I left out the bit about how I ate one for breakfast the next day – no longer soft and silky… dense, intense – death by chocolate 🙂 , but what a lovely way to go!
I also have trouble with making custard, i do miss the boxes of edmonds custard powder we buy at home, maybe when i come in December i shall buy a few boxes and bring them back and NOT SHARE!. But i shall try your recipe first! Your cat is gorgeous! c
So glad it all worked out OK for you this time Janet! I’d definitely leave out half of the sugar next time 🙂
Thanks for that my friend, I was thinking about leave ALL the sugar out, but that would surely make some scientific mismatch happen?? (I love Alton Brown – I love that ‘domestic science’ is legit 🙂 – though I admit I am still terribly traumatised by George Coulamwotsit’s take on a Greek salad… THAT was science taken far too far…)