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3/4 cup milk
In medium saucepan, stir together milk, eggs, and sugar until thoroughly blended.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 pot-de-creme cups or 1/4-cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
MICROWAVE: In small bowl, stir together eggs and sugar until thoroughly blended. In 1-cup liquid measure, cook milk on full power until bubbles form at edges, about 2-1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 3 to 4 minutes. Continue as above.
Poster's Notes:
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
4 eggs
1/4 cup sugar
1 package semi-sweet chocolate pieces (6 oz.)
1 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons slivered almonds
All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.