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Ingredientes
- 1/2 c. Lowfat milk
- 2 c. Heavy (whipping) cream
- 1/2 c. Sugar
- 2 x Vanilla beans, split Lengthwise
- 6 x Egg yolks - room temperature Blended with fork
- 5 ounce Bittersweet or possibly semisweet Chocolate, coarsely minced
- 4 ounce Unsalted butter, minced
- 4 lrg Large eggs* separated, at room Temperature
- 4 Tbsp. Sugar Plus
- 6 Tbsp. Sugar for caramelizing
- 1/4 tsp Cream of tartar
Direcciones
- For the custard; place the lowfat milk, cream and sugar in a heavy medium sized saucepan. Scrape the seeds from the vanilla beans into the mix and add in the split skins too. Bring to a boil over medium heat. Remove from heat and steep for at least one hour or possibly till the mix cools to room temperature. Throw away the split skins of the beans.
- Preheat the oven to 300 degrees. Place eight three inch ramekins in a large baking pan. Pour sufficient water into the pan to come three quarters of the way up the sides of the ramekins. Remove the ramekins and place the baking pan with the water in the oven to preheat for about 15 min.
- Whisk the six egg yolks into the cooled lowfat milk mix. Strain through a fine sieve into the ramekins, filling only about half full (leave room to add in the chocolate mousse layer). Place the ramekins in the preheated prepared pan. Bake in the preheated oven till set and a knife inserted into the custard comes out dry.*no time stated in recipe* Remove dishes from the water bath and cold to room temperature.
- For the chocolate mousse: heat the chocolate and butter in the top of a double boiler over gently simmering water till chocolate is smooth, stirring occasionally. Cold till tepid, about 25 min.
- Using an electric mixer, beat the four egg yolks with two Tbsp. of the sugar till a slowly dissolving ribbon forms as the beaters are lifted.
- Fold the tepid chocolate into the yolks.
- Using a clean dry beater and bowl, beat the four egg whites and the cream of tartar till soft peaks form. Add in the remaining two Tbsp. of sugar one at a time and continue beating till barely stiff. Gently fold half of the whites into the chocolate mix, mix in the remaining whites.
- Spoon the chocolate mousse over the cooled baked custards, smoothing the tops with a spatula. Cover with plastic wrap and chill at least 4 to 6 hrs or possibly overnight. Remove from refrigerator 30 min before serving.
- To serve, preheat the broiler (or possibly use stovetop salamander or possibly small propane torch). Sprinkle a little less than one Tbsp. sugar over each dessert.
- Place about two inches below the heat source and broil till the sugar is melted and caramelized, about two min, watching CAREFULLY. Serve immediately.
- NOTE:uncooked egg yolks may be contaminated with salmonella and should be avoided by young children, the elderly and anyone with immune system deficiencies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 421 | |
| Calories from Fat 300 | 71% |
| Total Fat 34.46g | 43% |
| Saturated Fat 20.78g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 58mg | 2% |
| Potassium 245mg | 7% |
| Total Carbs 29.09g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 23.12g | 15% |
| Protein 6.63g | 11% |
