The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Baked Bittersweet Chocolate Custard
Page 200
(1 review)
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This has a very nice flavor, but a disappointing texture. I used nonfat milk, and the custard separates, and yields lots of liquid while its eaten.
Like Peckish Sister's comments on the maple version, I also found that it took longer to get this cooked to the point that Mollie Katzen suggests (no jiggling in the middle), and I used boiling water in the bath. I wonder if a shorter cooking time, or more fat in the milk, would give a better texture, but its unlikely that I'll bother testing it out.
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