Creme Brulee Aux Fruits (Creme Brulee with Fruits)
INGREDIENTS:
4 Sq. unsweetened chocolote 5 Eggs, separated
2/3 c Granulated sugar 2 Teasp. rum or cognac
1/4 c Water
4 Sq. unsweetened chocolote 5 Eggs, separated
2/3 c Granulated sugar 2 Teasp. rum or cognac
1/4 c Water
(small chocolate custards)
Day before or early in day:
1. In double boiler, melt chocolate; add sugar, water; cook, stirring, until sugar is dissolved.
2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk into chocolate mixture. Remove from heat; stir in rum-
cool 5 min.
3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard cups. Refrigerate several hours or overnight. Serve topped with whipped cream if desired. Makes 6 servings.
Day before or early in day:
1. In double boiler, melt chocolate; add sugar, water; cook, stirring, until sugar is dissolved.
2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk into chocolate mixture. Remove from heat; stir in rum-
cool 5 min.
3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard cups. Refrigerate several hours or overnight. Serve topped with whipped cream if desired. Makes 6 servings.