This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled. Plus: More Dessert Recipes and Tips
How to Make It
In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.
Make Ahead
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Aggregate Rating value: 4
Review Count: 1350
Worst Rating: 0
Best Rating: 5
Author Name: Alexa03
Review Body: My 13-year old made this recipe and accidentally used the egg white instead of the egg yolk. We chilled it and it set nicely, just like a custard, and it tasted delicious! Guess we stumbled upon a lower fat version!
Review Rating: 4
Date Published: 2016-07-31
