This is a very easy version of crème caramel, but chocolate flavored. And the combination of caramel and chocolate is always sensational. Serve with sugar cookies.
You will need six
Preheat the oven to 350°F.
Heat the milk in a saucepan. Stir in the remaining
Beat the whole eggs and egg yolks for a few minutes until lighter in color. Temper them by stirring in
Strain the chocolate custard through a fine-mesh sieve into a heatproof glass measuring cup. Pour the chocolate mixture into the ramekins to fill them up
Remove the puddings from the oven. Carefully transfer the ramekins to a wire rack and let cool for 5 to 10 minutes. To serve, gently run a thin knife around the edges to loosen the custard, then turn them upside down on a plate to unmold. Serve with whipped cream.
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