• Cooking Time:
  • Servings: 6
  • Preparation Time:


Adapted from "The Balthazar Cookbook," by Keith McNally, Riad Nasr and Lee Hanson (Clarkson Potter, 2003).


  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 8 ounces semisweet chocolate, coarsely chopped
  • 6 large egg yolks


  • Preheat oven to 250 degrees.
  • In a medium saucepan, whisk together cream, milk, sugar and vanilla.
  • Bring to a boil over medium heat.
  • Add chocolate, whisking until melted.
  • Remove from heat.
  • In a medium bowl, lightly beat the egg yolks. Then, in a slow, steady stream, add the chocolate mixture, whisking until smooth.
  • Divide the mixture among six small ramekins or 6-ounce custard cups.
  • Place them in a large casserole or high-sided baking dish.
  • Pour cold water into the casserole dish so that it reaches halfway up the sides of the ramekins or custard cups.
  • Cover the casserole dish tightly with foil.
  • Bake on the center oven rack for 1 hour and 15 minutes or until the custards jiggle slightly in the center.
  • With tongs, transfer custards to a rack to cool to room temperature, then refrigerate.
  • Serve cool.

Categories: Dessert  Mousse  Pudding 
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