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Ingredientes
- 5 ounce semisweet chocolate
- 3 c. heavy cream
- 1/2 c. sugar
- 1 Tbsp. framboise
- 8 lrg egg yolks
- 1 pt raspberries
- 1 x ripe mango cut 1/2" dice Extra sugar for the caramel top
Direcciones
- Preheat oven to 300 degrees.
- In a dry bowl, heat the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 Tbsp. of sugar. Bring to a scald.
- Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the warm cream into them to gradually hot them up. Whisk in the hot chocolate.
- Strain into a pitcher. Divide the custard among 8 ramekins. Add in 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so which it is completely coated with custard. Skim any bubbles off the surface.
- Put the c. in a roasting pan and add in sufficient warm water to come halfway up the sides of the c.. Tightly cover the pan with foil and bake 35 to 45 min. They should still jiggle slightly but their surfaces should be set.
- Let cold to room temperature in the bath then remove the custards and chill for at least 4 hrs or possibly overnight.
- To serve, sprinkle on some sugar and heat with tip of a propane torch flame. While still warm, sprinkle on the rest of the raspberries and mango.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 377 | |
| Calories from Fat 267 | 71% |
| Total Fat 30.72g | 38% |
| Saturated Fat 17.74g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 271mg | 90% |
| Sodium 30mg | 1% |
| Potassium 284mg | 8% |
| Total Carbs 27.16g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 17.09g | 11% |
| Protein 6.44g | 10% |
