Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it's known as "the egg." It's just as good in ramekins, topped with a simple caramel sauce blended with maple syrup.
Category: Desserts
Cuisine: French
2 large egg yolks
1/4 cup sugar
1/4 cup heavy cream
5 tablespoon whole milk
2 ounce milk chocolate chopped
1/2 ounce dark chocolate chopped
4 teaspoon water
2 tablespoon pure maple syrup
Maldon salt garnish
Very good flavor but the directions need help. I will adjust the time from the original (22 mins of baking) to what worked for me (45 mins of baking). Also, the caramel had excellent flavor but turned into a gooey mess - not sure what to do about that. Finally, the recommend pairings (both the Westmalle Trapiste and a Great Lakes Porter) were awesome with this.
sbjonas
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