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Ingredients
1½ cups heavy cream
1 cup 2% reduced-fat milk
1 tablespoon strong brewed coffee
2 teaspoons vanilla extract
8 ounces bittersweet or semisweet
chocolate, finely chopped
6 egg yolks
1 tablespoon sugar
1/8 teaspoon salt
Unsweetened whipped cream
Strawberries (optional)
Instructions
1 cup 2% reduced-fat milk
1 tablespoon strong brewed coffee
2 teaspoons vanilla extract
8 ounces bittersweet or semisweet
chocolate, finely chopped
6 egg yolks
1 tablespoon sugar
1/8 teaspoon salt
Unsweetened whipped cream
Strawberries (optional)
1. Preheat oven to 350F.
2. Combine cream, milk, coffee and vanilla in a saucepan. Heat to just under a boil. Place chocolate in a glass mixing bowl. Pour cream mixture over chocolate; whisk until chocolate is melted and evenly mixed throughout.
3. Vigorously whisk egg yolks with sugar and salt.
4. Add 1 cup of chocolate mixture to egg yolk mixture; whisk until all traces of yolk disappear. Add this back to remaining chocolate mixture; whisk until smooth and well incorporated.
5. Pour into 8 (4- to 6-ounce) ramekins. Cover ramekins tightly with foil and place in baking dish. Pour water in baking dish to come halfway up the sides of ramekins to create a water bath. Bake 30 to 40 minutes.
6. Uncover and cool. Chill 5 hours. Serve with whipped cream and strawberries, if desired. Serves 8.
Recipe by Nancy Vienneau, "Bring Your Own Lobster," December 2009.
Nutritional Information
2. Combine cream, milk, coffee and vanilla in a saucepan. Heat to just under a boil. Place chocolate in a glass mixing bowl. Pour cream mixture over chocolate; whisk until chocolate is melted and evenly mixed throughout.
3. Vigorously whisk egg yolks with sugar and salt.
4. Add 1 cup of chocolate mixture to egg yolk mixture; whisk until all traces of yolk disappear. Add this back to remaining chocolate mixture; whisk until smooth and well incorporated.
5. Pour into 8 (4- to 6-ounce) ramekins. Cover ramekins tightly with foil and place in baking dish. Pour water in baking dish to come halfway up the sides of ramekins to create a water bath. Bake 30 to 40 minutes.
6. Uncover and cool. Chill 5 hours. Serve with whipped cream and strawberries, if desired. Serves 8.
Recipe by Nancy Vienneau, "Bring Your Own Lobster," December 2009.
Per serving: 360 calories, 33g fat, 220mg chol., 6g prot.,19g carbs., 2g fiber, 75mg sodium.
