These are rich and delicious, yet not too heavy, and I think they are best served straight from the fridge. You will need six individual oven saucepans or ramekins of
Whip the egg whites in a small clean bowl until fluffy peaks form. Set them aside (you could put them in the fridge) and work quickly so the whites don’t deflate. In a separate bowl, whisk the yolks and sugar until combined. Whisk in a ladleful of the chocolate milk so that the eggs don’t scramble, and then add the rest in a slow steady stream, whisking continuously. Whisk in the cream. Fold in the egg whites and spoon into six ovenproof
Sit the ramekins in a deep baking dish. Carefully pour enough boiling water into the dish to come halfway up the side of the ramekins.
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