Bring chocolate, whipping cream and milk just to boiling point in small saucepan, stirring occasionally. When steam appears at edges of pan, remove from heat and whisk smooth. While liquid ingredients are cooking, lightly beat eggs, egg yolks and sugar to combine in medium mixing bowl. Do not let mixture get foamy. Whisking gently, dribble 1/4 cup hot milk mixture into eggs. Whisk until smooth. Gradually add more hot milk, whisking constantly, until all milk is combined with eggs. Pour through strainer into pitcher or 4-cup mixing cup. Divide mixture equally among 8 (1/2-cup) ramekins. Egg mixture should fill ramekins only 2/3 to 3/4 full. Place baking pan on middle rack of 300-degree oven and place ramekins in pan. Fill pan with very hot water to halfway up sides of ramekins. Cover loosely with sheet of foil or baking sheet and bake until edges are set and center of custard still trembles when shaken, 30 to 35 minutes. Remove baking pan from oven. Remove ramekins from baking pan and cool. Cover tightly and refrigerate until serving time. Serve, passing lightly sweetened whipped cream to add as wished. Yields 8 servings. Each serving, without whipped cream: 217 calories; 34 mg sodium; 124 mg cholesterol; 8 grams fat; 18 grams carbohydrates; 4 grams protein; 0.14 gram fiber. 217 calories; 34 mg sodium; 124 mg cholesterol; 8 grams fat; 18 grams carbohydrates; 4 grams protein; 0.14 gram fiber Recipe Source: Los Angeles Times - 03-28-1999 Recipe adapted from "Classic Home Desserts" by Richard Sax (Chapters, 1994) Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 8|
|Calories from Fat: 205 (55%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 500.7mg||154 %|
|Sodium 54.5mg||2 %|
|Potassium 132.7mg||3 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 34.9g|
|Protein 8.6g||12 %|
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Calories per serving: 376
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