1 1/2 cups whole milk
1 tablespoon instant coffee granules
1 whole egg, plus 1 egg yolk
3 tablespoons sugar
1 1/2 tablespoons all-purpose flour
6 ounces bittersweet chocolate, broken into pieces
1 tablespoon toasted sliced almonds, for garnish
Cookies, for serving, optional


1. Preheat the oven to 400 degrees F. Bring the milk and instant coffee to a oil in a saucepan.
2. Meanwhile, mix the egg, egg yolk, and sugar in a bowl. Mix in the flour.
3. Whisk about 1 cup of the hot milk mixture into the egg mixture. Then, pour the contents of the bowl back into the saucepan, and bring the mixture to a boil, whisking constantly.
4. Transfer the hot mixture to a bowl, add the chocolate pieces, and mix every few minutes, until the chocolate has melted and is mixed in well. Cool, then refrigerate until serving time.
5. Divide the chilled creme among 4 dessert bowls or cups. Sprinkle with the toasted almond slices, and serve with cookies, if desired.

This dessert, a favorite of Jacques Pepin’s daughter Claudine, will keep in the refrigerator for two weeks. Jacques advises that you cover it well with plastic wrap so that it doesn’t absorb other flavors and odors in the refrigerator.

Creme au Chocolat
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