Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/4 cup Milk
- 1/4 cup Freshly-roasted coffee beans
- 1/2 x Vanilla pod
- 1/2 cup Sugar
- 2 tbl Cold water
- 2 tbl Very hot water or as needed
- 3 1/2 oz Bittersweet chocolate broken 4 or 5 pieces
- 5 lrg Egg yolks
- 3 lrg Eggs
- =
Directions
In a medium saucepan, heat the milk just to the boiling point
Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat.
Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes.
Combine the sugar and the cold water
Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color.
Add the hot water to the pan and return to low heat.
Stir until the thickened mixture has thinned into a smooth, golden syrup. Set aside.
In the top of a double boiler set over gently simmering water, combine the chocolate with 2 tablespoons of the infused milk.
Cover the pan and, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon.
Add the chocolate mixture and the caramel syrup.
Preheat the oven to 300 degrees.
Whisk together the egg yolks and whole eggs until slightly frothy.
Pour in the milk-chocolate mixture, gently whisking all the time.
Pour the mixture into 8 (4-ounce) ramekins
Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil.
Place in the oven and bake for 35 to 40 minutes.