Chocolate Cream

[Guest guest]

Here is a recipe (untried) from the cookbook of the week.

Jo.

 

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<mx2 source= " MasterCook 5.0 " date= " January 07, 2001 " >

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Chocolate Cream

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<RcpE name= " Chocolate Cream " author= " Sarah Beattie " >

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<![CDATA[

* Exported from MasterCook *

 

Chocolate Cream

 

Recipe By :Sarah Beattie

Serving Size : 5 Preparation Time :0:00

Categories : Cereals & Grains Chocolate

Dairy Desserts

Recipes with Alcohol Sweet

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

175 g dark chocolate -- (6 oz/1 cup) grated

1 l full cream milk -- (1 3/4 pints/ 4 1/3

1 tsp orange rind -- (5 ml) finely grated

1 tsp ground cinnamon -- (5 ml)

1 tbsp dark rum -- (15 ml)

60 g light muscovado sugar -- (2 oz/ 1/3 cup)

2 egg yolks

2 tbsps cornmeal -- (2 x 15ml)

 

Serves 4-6

Melt the chocolate in half the milk, the orange rind and the cinnamon.

 

Stir in the rum. Add the sugar and stir well.

 

Beat the egg yolks with the cornmeal and pour on the chocolate mixture.

Beat in the remaining milk. Cook, stirring, until well thickened.

 

Serve immediately or set in small bowls in a cool place until well chilled.

 

Cuisine:

" Mexican "

Source:

" 30 Minute Vegetarian Mexican Cookbook "

S(ISBN):

" 0-7225-3426-4 "

Copyright:

" © Sarah Beattie 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 338 Calories (kcal); 20g Total Fat; (49% calories from fat);

10g Protein; 34g Carbohydrate; 113mg Cholesterol; 108mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2

Fat; 1 1/2 Other Carbohydrates

 

NOTES : You can eat this grainy pudding warm or well chilled with a swirl of

cream and a sprinkle of ground cinnamon.

Use a heavy bottomed pan and a low flame or a double boiler.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<Serv qty= " 5 " />

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<CatS>

<CatT>

Cereals & amp; Grains

</CatT>

<CatT>

Chocolate

</CatT>

<CatT>

Dairy

</CatT>

<CatT>

Desserts

</CatT>

<CatT>

Recipes with Alcohol

</CatT>

<CatT>

Sweet

</CatT>

</CatS>

<IngR name= " dark chocolate " unit= " g " qty= " 175 " >

<IPrp>

(6 oz/1 cup) grated or in chips

</IPrp>

</IngR>

<IngR name= " full cream milk " unit= " l " qty= " 1 " >

<IPrp>

(1 3/4 pints/ 4 1/3 cups)

</IPrp>

</IngR>

<IngR name= " orange rind " unit= " tsp " qty= " 1 " >

<IPrp>

(5 ml) finely grated

</IPrp>

</IngR>

<IngR name= " ground cinnamon " unit= " tsp " qty= " 1 " >

<IPrp>

(5 ml)

</IPrp>

</IngR>

<IngR name= " dark rum " unit= " tbsp " qty= " 1 " >

<IPrp>

(15 ml)

</IPrp>

</IngR>

<IngR name= " light muscovado sugar " unit= " g " qty= " 60 " >

<IPrp>

(2 oz/ 1/3 cup)

</IPrp>

</IngR>

<IngR name= " egg yolks " qty= " 2 " ></IngR>

<IngR name= " cornmeal " unit= " tbsps " qty= " 2 " >

<IPrp>

(2 x 15ml)

</IPrp>

</IngR>

<DirS>

<DirT>

Serves 4-6 & #013; & #010;Melt the chocolate in half the milk, the orange rind

and the cinnamon.

</DirT>

<DirT>

Stir in the rum. Add the sugar and stir well.

</DirT>

<DirT>

Beat the egg yolks with the cornmeal and pour on the chocolate mixture.

Beat in the remaining milk. Cook, stirring, until well thickened.

</DirT>

<DirT>

Serve immediately or set in small bowls in a cool place until well chilled.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

30 Minute Vegetarian Mexican Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-7225-3426-4 " />

<CpyR>

© Sarah Beattie 1997

</CpyR>

<Note>

You can eat this grainy pudding warm or well chilled with a swirl of cream

and a sprinkle of ground cinnamon. & #013; & #010;Use a heavy bottomed pan and a

low flame or a double boiler.

</Note>

</RcpE></mx2>

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