GOLDEN VALLEY, Minn. -- Tracy LeTourneau joins us in the kitchen today to share a tasty recipe from the Terra Waconia restaurant.
1 ¾ cups of heavy cream
3 / 4 cup of whole milk
1 / 3 cup granulated sugar
5 oz. high quality semisweet chocolate chunks
5 egg yolks
Put rack in oven to the center of the oven and set to 350°F
Melt chocolate in a heat proof bowl over a pan of gently simmering water. Scald milk and cream in a small saucepan, watching carefully so it does not boil over. Pour melted chocolate into the saucepan of milk/cream and stir until combined.
Whisk eggs yolks and sugar in a mixing bowl until sugar is dissolved. Slowly pour and whisk cream mixture into the yolks. Strain through a fine mesh strainer to remove any egg/chocolate particles.
Pour into six 6 oz. ramekins. Place into a baking pan and add enough water in the pan to come half way up the sides of the ramekins. Cover tightly with aluminum foil and vent by poking a few holes into the foil.
Bake until the outside of the custard is firm and inside is slightly wobbly, which should take about 30-40 minutes. They will set when chilled. Carefully pull from pan and store uncovered in refrigerator for at least 3 hours to serve.
Can be made day ahead. Remove from refrigerator and let sit at room temperature for a few minutes before serving.
Garnish with anything you like, fresh whipped cream, nuts, caramel, sea salt, etc.
(Copyright 2011 by KARE. All Rights Reserved.)