| Cuisine: Mexican | Type: Dessert | Serves: |
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Source:
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Crème de Colorado |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with cinnamon-sugar tortillas. |
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Ingredients:
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8 oz imported milk chocolate 3 cups half-and-half 1 cup heavy cream 4 egg yolks 3/4 cup sugar 1/2 tsp. ground cinnamon 1-1/2 tbs. pure vanilla extract 1/4 tsp. pure almond extract |
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Instructions:
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1. Chop and melt cholocate in top of a double boiler. Stir until smooth. Set aside, off heat. 2. In a large, heavy saucepan, mix half-and-half and heavy cream. Heat to boiling and remove from heat. In a large bowl, whisk egg yolks until foamy. Combine sugar and cinnamon and slowly beat into egg yolks. Whisk until mixture is thick and lemon colored. Whisk cream mixture into sugar and egg yolks. Pour mixture into a saucepan and cook over low heat, stirring constantlly, for 7 minutes or until thickened. Remove custard from heat. Whisk in melted chocolate and both extracts. Cover custard and chill for at least 3 hours, stirring occasionally. Chill in ice cream freezer. Freeze in covered container for several hours. 3. To make cinammon-sugar tortillas: Combine 1/2 tsp ground cinnamon with 1/4 cup of sugar. Cut 4 flour tortillas into quarters. Fry the tortilla quarters, a few at a time, for 1 minute or until golden. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. |
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Related recipes:
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None |
2001-03-10