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“This is from the Food & Wine magazine. I'm posting it here to try later. This may be refrigerated for up to three days.”
2hrs 30mins

Ingredients Nutrition

  • 10 ounces milk chocolate, finely chopped
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 cup whole milk
  • 1 cup heavy cream
  • 14 cup sugar
  • 5 large egg yolks
  • creme fraiche and chocolate shavings, garnish


  1. Mix the two chocolates together In a large heat-proof bowl.
  2. In a medium saucepan, bring the milk, cream and sugar to a boil, whisking constantly until the sugar is dissolved.
  3. Whisk the egg yolks in a medium heat-proof bowl. Gradually whisk the egg in a medium heat-proof bowl. Gradually whisk in half the hot cream mixture.
  4. Whisk the egg-and-cream mixture into the saucepan. Cook over moderate heat, stirring with a wooden spoon until the custard coats the back of the spoon (about 4 minutes).
  5. Pour the custard over the chocolate. Let stand for 2 minutes then stir until smooth.
  6. Transfer to a blender and puree for about a minute.
  7. Pour into eight 4 ounce ramekins. Refrigerate (at least 2 hours).
  8. About 15 minutes before serving, remove from refrigerator and let stand at room temperature (for 15 minutes). Then garnish with creme fraiche and chocolate shavings -- serve.

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