Prep Time

45 Minutes

Cook Time

45 Minutes

Yield

Serves 8

Description

All ingredients are available in the market

Ingredients

• 2 each Eggs, Large
• ¾ Cup Sugar
• 2 Tablespoons Corn Starch
• 1 ¼ Cups Heavy Whipping Cream
• 1 Cup Milk
• 1 ½ Cups Biscotti, Hand Crumbled
• 3 ½ Ounces Bittersweet Chocolate
• ½ Cup Almonds, Toasted
• 1/3 Cup Cocoa Powder, Sifted

Method of Preparation

1. Combine the sugar and eggs in a large mixing bowl and whisk
2. Add the cornstarch and whip until there are no lumps
3. Combine the heavy cream and milk in a 3 quart sauce pot over low heat
4. Once the liquid comes to a simmer, turn the heat off. Take about 1 cup of the hot liquid and slowly pour into the egg and sugar mixture while whipping constantly. This is called tempering. This prevents the eggs from scrambling.
5. While constantly whisking, slowly pour the rest of the liquid until all is combined
6. Pour the custard mixture back into the sauce pot and put over a medium-low heat
7. Constantly whisk the custard until it heats and thickens. This should take around 5 to 10 minutes. Don’t let boil, but it should bubble occasionally.
8. Remove custard from the heat and stir in the biscotti, chocolate, almonds and cocoa powder. Continuously stir until the chocolate is completely melted
9. Portion the custard into individual cups and refrigerate at least 3 hours before serving
10. Make sure to cover the cups with plastic so a film doesn’t form on the surface of the custard
11. To serve, top the custard with whipped cream, crumbled biscotti, toasted almonds or fresh berries when they are season

Recipe Source

www.antoniosonline.com