Stéphane Reynaud

Baked Custard Creams

Chocolate

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Preparation info
  • For

    6

    (Small Ramekins)
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Dark chocolate 250 g
  • Pouring cream 300 ml
  • Milk

Method

  1. Whisk the egg yolks with the sugar until pale and thick.
  2. Heat the milk with the cream, pour the scalded liquid over the chocolate, mix until it melts, then add the egg yolk mixture. Pour into ramekins and cook in a bain-marie in a 180°C oven for 20 minu