¾ cup LDF milk
4 eggs
¼ cup sugar
1 teaspoon vanilla
½ teaspoon almond extract
1 package (6 oz.) semi-sweet chocolate pieces
2 to 3 tablespoons slivered almonds
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 pots de crème or ¼-cup custard cups. Sprinkle with almonds. Refrigerate for several hours or overnight. From the American Egg Board. For more delicious ideas visit their site at www.aeb.org/Recipes.
From Mooo News, December 2006 |
