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Print Friendly Recipe Recipe Information Source: Pen & Pencil, New York, New York Ingredients 8 egg yolks 5 cups (1175 ml) heavy cream 7 oz (196 grm) baking chocolate, finely chopped 2 tbsp (30 ml) vanilla Preparation Put cream, vanilla, and chocolate into a sauce pan. Boil for exactly 1 minute. Put well-beaten egg yolks and cream mixture into a double boiler bowl over simmering water. Stir constantly with a whisk for 5 minutes or until custard coats a spoon. Put into greased custard dish and refrigerate until hard. Cover with 1 tbsp (15 ml) sugar and heat under a broiler until the sugar has carmelized. Chill. When ready to serve, heat the ceramic dish on stove top for exactly 1 minute. Comments

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