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Orchid's warm chocolate custard

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Warm Chocolate Custard

By Pastry Chef Megan Ketover

As featured in Todd Kelly's Orchids at Palm Court cookbook

 

Yields six

 

  • 2 eggs
  • ¼ tsp kosher salt
  • ¾ cup sugar
  • 2 TBSP cornstarch
  • 3 oz dark chocolate   
  • 2 oz butter
  • 1 cup heavy cream
  • ½ tsp vanilla extract

 

Preheat oven to 350 F.  In mixing bowl, whip together eggs and salt. Sift in the sugar and cornstarch.

Combine dark chocolate, butter and heavy cream in a small pot, and melt over low heat. When mixture comes to a boil, slowly temper into the egg mixture and whisk until well incorporated. Stir in the vanilla extract. Divide the custard into six 4-ounce ramekins. Bake for approximately 20 minutes, or until custard is set in the center.

To be served with brown butter ice cream, salted caramel and macadamia tuile.

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