| 1 | From: michelle bass (high concepts (raise it to the power) 504/391-2925 (1:396/16)) |
| 2 | number of servings: 4 |
| 3 | position rack in center of oven and preheat to 300°F. |
| 4 | Whisk egg yolks and ?cup sugar in medium bowl. |
| 5 | Bring cream and remaining ?cup sugar to simmer in heavy medium saucepan. |
| 6 | Reduce heat to low. |
| 7 | Gradually add chopped chocolate to cream mixture and whisk until smooth. |
| 8 | Gradually whisk hot chocolate mixture into yolk mixture. |
| 9 | Mix in vanilla. |
| 10 | ladle custard into four 10-oz. |
| 11 | Custard cups (or creme brulee cups). |
| 12 | Place cups in large baking pan. |
| 13 | Add enough hot water to pan to come halfway up sides of cups. |
| 14 | Bake until custards are set in center, about 1 hour. |
| 15 | Remove custards from water and cool. |
| 16 | Cover and refrigerate overnight. |
| 17 | preheat broiler. |
| 18 | Sprinkle ?tablespoon sugar over each custard. |
| 19 | Broil until sugar caramelizes, watching carefully, about 2 minutes. |
| 20 | Serve hot, or refrigerate up to 1 hour and serve cold. |
| 21 | portobello yacht club on pleasure island, disney world, orlando, fl. |
| 22 | courtesy of bon appetit, march, 1991. |
| 23 | ** -=>this comes from the bottom of the files of shelley rodgers <=- |
