|
Cap
Haz Brulé
Serves
6
|
Cup
Prep
|
|
|
6
each |
8-oz.
Serving Cups |
|
6
oz. |
Chocolate
Syrup |
|
18 |
Filberts,
Roasted |
|
|
|
|
Custard
Prep
|
|
|
26
oz. |
Heavy
Cream |
|
9
each |
Egg
Yolks |
|
2
oz. |
Espresso |
|
6
oz. |
Sugar
|
|
1½
tsp. |
Gelatin |
|
1
oz. |
Frangelico |
Directions
Place
1 oz. chocolate syrup and three filberts in each cup. Freeze
to set. In sauce pan, heat cream and coffee to 165°. Combine
egg yolks with sugar. Whip till smooth. Combine gelatin with
Frangelico. Set until thick. Temper egg mixture with cream
mixture. Add gelatin mixture to cream mixture. Place on
double boiler. Heat to 165° stirring frequently. Pour 6 oz.
custard mixture into each cup. Chill until custard is set.
Brulé with light dusting of sugar. Serve with chocolate
shavings and whipped cream.
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