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1-2 servings
suggest servings
| 1/4 | cup | light cream | |
| 1 | ounce | cooking chocolate | german, coarsely chopped |
| 3/4 | teaspoon | sugar | |
| 1 | dash | salt | |
| 1 | each | egg yolk | beaten |
| 1/8 | teaspoon | vanilla extract | |
| 1 | x | whipped cream |
In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt.
Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds.
Stir about half of the hot mixture into the beaten egg yolk.
Return all to the bowl, mixing well.
Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds.
Stir in vanilla.
Pour into pot de creme cup or 6 ounce custard cup.
Cover and chill for several hours or till firm.
Garnish with whipped cream, if desired.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 6mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
Absolutely fabulous! We added one can of pineapple to the frosting that was between the two layers and it was out of this world. Needs to be bigger. Recommend making 3 layers or making a double sheet cake out of it. It will go fast!
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