The healthy eater charges by a kitchen, dropping detritus. A excellent mist of protein powder, half-drowned cubes of tofu, a destroyed stays of lentils. Also egg yolks, banned on her healthy lips.
You admire a healthy eater, her friendship to protein powder, tofu and lentils. You admire her daily workouts, her extreme determination, her extraordinary immature concoctions. You do not admire detritus. And while we point, tight-lipped, to a consume and mop, we can't titillate her to toss a yolks. Waste not.
And so we warp together chocolate and sugarine and cream and drive in a golden globes. You aria a custard into tiny eyeglasses and line a fridge with these radiant beauties. You’ve finished right by a remaindered eggs. And righted some vast imbalance.
Prep: 5 minutes
Cook: 15 minutes
Wait: 2 hours
Makes: 6 servings
The French call these tiny cuties pots de creme au chocolat, though because mystify things?
4 ounces bittersweet chocolate (60 percent cacao)
1 crater complicated cream
2 tablespoons sugar
1 splash salt
3 egg yolks
1 teaspoon vanilla extract
Whipped cream, recipe follows
1. Melt: Break adult chocolate into a tip of a double boiler set over simmering water. Pour in cream. Cook, stirring, until chocolate has melted and cream is hot. Stir in sugarine and salt.
2. Temper: Whisk a few tablespoons of a prohibited chocolate into a yolks, afterwards drive a yolks behind into a chocolate. Cook, whisking, until really prohibited and thick adequate to cloak a behind of a spoon, about 7 minutes. Whisk in vanilla.
3. Chill: Strain custard into a Pyrex measuring cup. Pour into 4 tiny (2-ounce) cups, withdrawal some headroom. Chill until cold and set, during slightest 2 hours.
4. Gild: Top any custard with churned cream.
Whipped cream: Whisk 1/2 crater complicated cream, 1 tablespoon sugarine and 1 teaspoon vanilla remove to soothing peaks.