Chocolate custard with a whipped egg white and cream topping UPDATE WITH SPOONFUL
Topped with ground up chocolate! They sank a little in the fridge, I think that the whipped topping needs to bake a little longer next time, but the effect of the marshmallow texture and flavor turned out FANTASTIC 👌👌👌👌
by JackalTeague
3 Comments
BSciFi
That looks great, will you share a recipe?
CallEnvironmental439
Omg wow, I’d love to make that! Do u have a recipe?
JackalTeague
Post flair changed for the recipe in the comments!
Custard:
240g of heavy whipping cream 240g of whole milk For richer result, use all cream
14oz dark chocolate, chopped
3 oz (80-85g) of Bailey’s Irish cream, coffee, or cognac An 8:1 ratio of coffee (8g of water to 1g of ground coffee) works best, decaf is fine
115g of egg yolks, separated from whites It ends up being six extra large eggs for me
Whipped topping:
65g heavy whipping cream Egg whites from separated eggs 90g of white sugar, separated in half 2tsp of vanilla extract
Tools:
Kitchen scale Kitchenaid stand mixer Food processor
1qt double boiler and a stock pot Separate mixing bowl to fold whipped topping mixture in Ceramic bowl or otherwise heatsafe bowl to set the double boiler in after the mixture is cooked
Baking pan 8oz Ramekins (6ct)
Egg separator Flat whisk A broad, flat metal spoon (a smaller sized serving spoon, not an eating utensil, will do the trick) Candy thermometer Ladle Silicone spoon
Directions:
Preheat oven to 420F
Bring water to a gentle boil in stockpot
Arrange ramekins on baking pan
Grind chocolate chunks into small pebbles in the food processor
NOTE: If you want to go to the effort, spoon the processed chocolate into a sieve and separate out the smaller granules of chocolate powder; just before serving, use the sieve to sprinkle chocolate powder overtop each portion
Separate egg whites from yolks, set egg yolks aside, use whisking attachment on stand mixer for about two minutes. It’s fine to mix longer for the yolks, the trick is to keep them moving while the cream heats and the chocolate melts
Put cream in double boiler, and the double boiler over the boiling water. Bring cream (and milk if using) to just under 180F. Stir in chocolate, stir constantly for one minute to melt in
Ladle should be large enough to fill a ramekin in one scoop AFTER COOKING. For now, ladle TWO scoops into the stand mixer bowl, still whisking, to temper the egg yolks
While the eggs temper, stir 3oz of Irish cream (or cognac, or coffee, the trick is to use a strong brown type flavor, that might be a synesthesia only instruction so let me know if it doesn’t make sense)
Once the mixer bowl is just cool enough to be held from the bottom tolerably, pour the tempered egg and chocolate mix back into the double boiler, scraping the mixer bowl to get as much back into the hot mixture as possible
Heat mixture in the double boiler, whisking consistently until the candy thermometer registers 175-180F* *Our household is a big fan of thick custard and we aim closer to 180F, but for a silkier result, 175F is ideal
Once the mixture comes to temperature, put the double boiler in a ceramic mixing bowl so it doesn’t overcook, and ladle mixture into ramekins; try to leave generous room at the top, DON’T overfill
Rinse out stand mixer bowl with hot water, then flip upside down and run cold water along the bottom of the bowl until chill to the touch, dry thoroughly
Whip egg whites first, starting at speed setting 4, and when it starts foaming, slowly add in half of the sugar and 2tsp of vanilla; raise the speed one notch at a time as the whites rise and whip until stiff peaks form
Scrape around the inside of the mixer bowl to free up egg whites without deflating, drop into separate mixing bowl, repeat rinsing process with hot and cold water, dry thoroughly
Whip 50g of cream that was set aside at the beginning, adding sugar and vanilla extract gently as foam forms, and then whip into stiff peaks
Cut through the middle of the egg whites with silicone spoon, scrape whipped cream out on top of the cut; fold the whipped egg whites and cream together until combined by cutting a line down the middle of the mixture, and then folding half the mixture overtop of the other half, continuing until well mixed
Spoon whipped topping mixture overtop of the custard in the ramekins, using the spoon to seal the edges of the dish with the mixture; the flat serving spoon is MUCH easier to use for this than a regular spoon for the table
Bake ramekins for 15-20 minutes until they appear the golden brown of an ideal toasted marshmallow and puff up
Remove, sit on the counter for 40 minutes until the baking pan is able to be held in bare hands, then transfer to the fridge
Chill and set for at least 5 hours, it’ll be especially thick if you wait until the next day, but you might face an uprising if anyone saw what you were making and want to eat it straight out of the oven 😂😂😂😂😂😂😂😂
3 Comments
That looks great, will you share a recipe?
Omg wow, I’d love to make that! Do u have a recipe?
Post flair changed for the recipe in the comments!
Custard:
240g of heavy whipping cream
240g of whole milk
For richer result, use all cream
14oz dark chocolate, chopped
3 oz (80-85g) of Bailey’s Irish cream, coffee, or cognac
An 8:1 ratio of coffee (8g of water to 1g of ground coffee) works best, decaf is fine
115g of egg yolks, separated from whites
It ends up being six extra large eggs for me
Whipped topping:
65g heavy whipping cream
Egg whites from separated eggs
90g of white sugar, separated in half
2tsp of vanilla extract
Tools:
Kitchen scale
Kitchenaid stand mixer
Food processor
1qt double boiler and a stock pot
Separate mixing bowl to fold whipped topping mixture in
Ceramic bowl or otherwise heatsafe bowl to set the double boiler in after the mixture is cooked
Baking pan
8oz Ramekins (6ct)
Egg separator
Flat whisk
A broad, flat metal spoon (a smaller sized serving spoon, not an eating utensil, will do the trick)
Candy thermometer
Ladle
Silicone spoon
Directions:
Preheat oven to 420F
Bring water to a gentle boil in stockpot
Arrange ramekins on baking pan
Grind chocolate chunks into small pebbles in the food processor
NOTE: If you want to go to the effort, spoon the processed chocolate into a sieve and separate out the smaller granules of chocolate powder; just before serving, use the sieve to sprinkle chocolate powder overtop each portion
Separate egg whites from yolks, set egg yolks aside, use whisking attachment on stand mixer for about two minutes. It’s fine to mix longer for the yolks, the trick is to keep them moving while the cream heats and the chocolate melts
Put cream in double boiler, and the double boiler over the boiling water. Bring cream (and milk if using) to just under 180F. Stir in chocolate, stir constantly for one minute to melt in
Ladle should be large enough to fill a ramekin in one scoop AFTER COOKING. For now, ladle TWO scoops into the stand mixer bowl, still whisking, to temper the egg yolks
While the eggs temper, stir 3oz of Irish cream (or cognac, or coffee, the trick is to use a strong brown type flavor, that might be a synesthesia only instruction so let me know if it doesn’t make sense)
Once the mixer bowl is just cool enough to be held from the bottom tolerably, pour the tempered egg and chocolate mix back into the double boiler, scraping the mixer bowl to get as much back into the hot mixture as possible
Heat mixture in the double boiler, whisking consistently until the candy thermometer registers 175-180F*
*Our household is a big fan of thick custard and we aim closer to 180F, but for a silkier result, 175F is ideal
Once the mixture comes to temperature, put the double boiler in a ceramic mixing bowl so it doesn’t overcook, and ladle mixture into ramekins; try to leave generous room at the top, DON’T overfill
Rinse out stand mixer bowl with hot water, then flip upside down and run cold water along the bottom of the bowl until chill to the touch, dry thoroughly
Whip egg whites first, starting at speed setting 4, and when it starts foaming, slowly add in half of the sugar and 2tsp of vanilla; raise the speed one notch at a time as the whites rise and whip until stiff peaks form
Scrape around the inside of the mixer bowl to free up egg whites without deflating, drop into separate mixing bowl, repeat rinsing process with hot and cold water, dry thoroughly
Whip 50g of cream that was set aside at the beginning, adding sugar and vanilla extract gently as foam forms, and then whip into stiff peaks
Cut through the middle of the egg whites with silicone spoon, scrape whipped cream out on top of the cut; fold the whipped egg whites and cream together until combined by cutting a line down the middle of the mixture, and then folding half the mixture overtop of the other half, continuing until well mixed
Spoon whipped topping mixture overtop of the custard in the ramekins, using the spoon to seal the edges of the dish with the mixture; the flat serving spoon is MUCH easier to use for this than a regular spoon for the table
Bake ramekins for 15-20 minutes until they appear the golden brown of an ideal toasted marshmallow and puff up
Remove, sit on the counter for 40 minutes until the baking pan is able to be held in bare hands, then transfer to the fridge
Chill and set for at least 5 hours, it’ll be especially thick if you wait until the next day, but you might face an uprising if anyone saw what you were making and want to eat it straight out of the oven 😂😂😂😂😂😂😂😂