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Ingredients: 137/4377 Gallon(s) whole milk 1 1/2 Cup(s) heavy cream; chilled 3 Tablespoon(s) water 6 783/3022 Ounce(s) sugar 8 egg yolks 7 Ounce(s) bittersweet chocolate; melted and cooled 1/2 Teaspoon(s) vanilla Directions: Special equipment: an instant-read thermometer; a standing electric mixer; 8 (8- to 9-oz) paper cups Accompaniments: hot fudge sauce; unsweetened whipped cream; fresh raspberries Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered. Bring water and 1/2 cup sugar to a boil in another small heavy saucepan, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden). Cook over low heat, whisking, until caramel is dissolved. Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking. Transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened and registers 170F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale). Beat in melted chocolate and vanilla. Whisk remaining cup cream in another bowl until it just holds stiff peaks, then whisk about one fourth of cream into chocolate mixture to lighten. Fold in remaining cream gently but thoroughly and divide mixture among paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at least 12 hours. To serve, carefully tear off each paper cup and invert parfaits onto plates. Cooks' note: Parfaits can be frozen up to 3 days. Contributor: Gourmet February 2004 p 105
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Combine flour All chocolate boston cream pie 1 c Water 1/4 c Cocoa 2 lg Eggs, lightly beaten 1/2 c Buttermilk 1 ts Baking soda 1 ts pure vanilla extract ----------------------------------FILLING---------------------------------- 3 7/8 oz Chocolate pudding mix 1 1/4 c Caramel biscuit ring-a-round Heat oven to 400 degrees. Generously grease 12 cup Bundt pan. In small saucepan, combine brown sugar, nuts, margarine and water; heat until margarine melts, stirring occasionally. Separate dough into 20 biscuits. Cut each biscuit into quarters; pl Caramel brownies #1 Here's a very good recipe for caramel brownies. It's not very hard, but if you find a way to cut the brownies without them mashing, let me know. 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporate Chocolate cookie crust 1. Crush the cookies, and melt the butter. 2. To make the base, mix the crushed cookies with the butter and cinnamon. 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Butter paper and dust pans with flour, knocking out excess. Sift together flour, Chocolate chip cookies Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfuls. Bake at 350°F for 15 minutes. Allow to cool on cookie shee Caramel syrup Chocolate instant breakfast CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener (aspar White chocolate mousse with dark chocolate sauce For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries. Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in heavy small saucepan over low heat until chocolate is melted and smooth. 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