150 g sugar
2 1/2 C milk
1/2 C whipping cream
4 yolks
30 g cornstarch
30 g cocoa powder
1/4 t salt
4 oz semisweet chocolate, finely chopped
1 1/2 t vanilla
1 T butter, cut into 4 pieces
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4 whites
160 g sugar
1/2 t vanilla
In a large saucepan, whisk together half the sugar with milk and cream.
Heat over med-high until little bubbles form on edges.
Meanwhile, separately whisk together yolks with remaining sugar.
Whisk cornstarch, cocoa, and salt into yolks.
Slowly pour scalded milk into yolks while whisking vigorously.
Pour back into pan.
Whisking constantly, cook over medium until boiling.
Let boil about 1 min.
Strain through a nutmilk bag.
Whisk in chocolate, vanilla, and butter.
Pour into serving container and do not disturb.
Separately, make a French meringue.
Pipe over chocolate pudding.
Bake at 325° for 12-15 mins.
(Can bake at 350° for a browner top).
Serve warm or cold.
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