Chocolate cups

By admin
03 December 2010

Serves 6

Preparation time: 15 min

Cooking time: about 50 min

750 ml (3 c) cream

180 ml (¾ c) caster sugar

100 ml cocoa

100 ml Milo powder

7 egg yolks

10 ml (2 t) vanilla essence

200 ml caster sugar

Preheat the oven to 150 °C and grease 6 small ramekins or ovenproof cups with food spray.

Put the greased ramekins in a large roasting pan and fill it halfway with boiling water.

Heat together the cream, caster sugar, cocoa and Milo in a saucepan, stirring until the sugar dissolves.

Whisk together the egg yolks and vanilla essence for a few minutes or until thick and pale yellow.

Add the hot cream mixture to the whisked egg in a thin stream, whisking until the cream is completely incorporated.

Pour the mixture into the greased ramekins and put them in the oven.

Bake for about 30- 40 minutes or until the mixture has just set.

Remove the ramekins from the roasting pan and leave the custards to cool.

Sprinkle with the caster sugar and put them under the oven grill.

Heat until the caster sugar caramelises.

Serve with coffee.

TIP: The smaller the ramekin the shorter the baking time.

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