FROM: Michelle Bass (High Concepts (Raise it to the Power) 504/391-2925 (1:396/16)) Number of Servings: 4 Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold. Portobello Yacht Club on Pleasure Island, Disney World, Orlando, FL. Courtesy of Bon Appetit, March, 1991. ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4|
|Calories from Fat: 567 (51%)|
|Amt Per Serving||% DV|
|Total Fat 63g||84 %|
|Saturated Fat 27.2g||136 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 2143.3mg||659 %|
|Sodium 111.9mg||4 %|
|Potassium 270.1mg||7 %|
|Total Carbohydrate 113.1g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 113.1g|
|Protein 28.8g||41 %|
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Calories per serving: 1119
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