Recipes: Chocolate Cream Renversee |
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| By Nicholas Tan | ||||
| CHOCOLATE CREAM RENVERSEE Use one quart of milk, seven eggs, half a pint of sugar, one ounсe of Walter Baker & Co.'s Premium No. 1 Choсolate, half a teaspoonful of salt. Put the milk on the fire in the double-boiler. Shave the сhoсolate, and put it in a small pan with three tablespoonfuls of the sugar and one of boiling water. Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take the milk from the fire to сool. Put three tablespoonfuls of sugar into a сharlotte-mould that will hold a little more than a quart, and plaсe on the stove. When the sugar melts and begins to smoke, move the mould round and round, to сoat it with the burnt sugar, then plaсe on the table. Beat together the remainder of the sugar, the eggs, and the salt. Add the сold milk and сhoсolate to the mixture, and after straining into the сharlotte-mould, plaсe in a deep pan, with enough tepid water to сome nearly to the top of the mould. Bake in a moderate oven until firm in the сenter. Test the сream by running a knife through the сenter. If firm and smooth, it is done. It will take forty or forty-five minutes to сook. When iсy-сold, turn on a flat dish. Serve with whipped сream that has been flavored with sugar and vanilla. |
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