Categories: Pudding, custard, flan, mousse

Ingredients

• Butter
• Sugar1 1/4 cups milk
• 3 Tbsp. sugar
• 2 oz. semisweet chocolate, coarsely chopped
• 3 eggs, beaten
• 1 tsp. vanilla
• 1/2 tsp. orange extract
• Chocolate shavings (optional)
• Kumquat slices (optional)

Directions

1. Preheat oven to 325 degrees. Butter bottoms and 1 inch up sides of four 6 oz. oven-safe star molds or custard cups. Sprinkle molds or cups lightly with sugar; place in a shallow baking dish; set aside. Stir together milk, the 3 Tbsp. sugar, and chocolate in a medium saucepan. Cook and stir over medium heat until chocolate is melted. Combine eggs, vanilla, and orange extract in a bowl. Gradually whisk milk mixture into egg mixture. (Skim any foam from surface of mixture.)
2. Place baking dish on an oven rack. Pour egg mixture into molds or cups. Pour boiling water into baking dish around molds or cups to a depth of 1 inch. Bake 25 to 35 minutes or until a knife inserted near the center comes out clean.
3. Remove custards from baking dish; transfer to a wire rack. Cool completely (about an hour). Cover; chill for 2 hours. To unmold, loosen edges with a knife, slipping point in between the custard and the container to let in air. Invert a dessert plate over each cup; turn cup and plate over together. If desired, garnish with chocolate shavings and kumquat slices.

Email to a friend | Print this recipe | Back