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


"This is amazing!"

"It should be---I spent all afternoon slaving over a hot pool boy."



This super easy recipe works like an algebraic formula: 1 egg, 1 oz. chocolate, and half cup baker's cream for each person.


  • 6 egg yolks
  • 2 3 oz. Scharffen Berger 62% Cacao Semisweet bars, chopped
  • 3 cups baker's cream
  • 6 tablespoons turbinado sugar


  • Preheat oven to 300F.
  • Bring baker's cream to a boil in heavy large saucepan. Reduce heat to low.
  • Add chocolate and whisk until smooth.
  • Whisk egg yolks until they turn bright lemony yellow.
  • Gradually whisk in hot chocolate mixture.
  • Divide custard among six 3/4-cup custard cups.
  • Place cups in large baking pan. Bake in a hot water bath until custards are set, about 50 minutes.
  • Remove from water; chill 2 hours.
  • Cover and refrigerate overnight.
  • Sprinkle each custard with 1 tablespoon sugar.
  • Broil with a butane torch until sugar turns golden, watching closely to avoid burning.
  • Refrigerate until custards are set, 1 to 2 hours.

Categories: Dessert  Mousse  Pudding 
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