Preheat the oven to 275 degrees. Grease 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream and chocolate. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven and cook until the center is firm, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Garnish with the whipped cream and raspberries. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 02-10-1999 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 10|
|Calories from Fat: 463 (66%)|
|Amt Per Serving||% DV|
|Total Fat 51.5g||69 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1399.1mg||430 %|
|Sodium 84.5mg||3 %|
|Potassium 283.9mg||7 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 42.6g|
|Protein 19.5g||28 %|
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Calories per serving: 704
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