Recipe courtesy of Wayne Harley Brachman
Save Recipe Print
Level:
Easy

Ingredients

Directions

Preheat oven to 300 degrees. In a dry bowl, melt the chocolate over barely simmering water. Remove from heat. In a medium saucepan, combine the cream and 1 tablespoon of sugar. Bring to a scald. Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up. Whisk in the warm chocolate. Strain into a pitcher. Divide the custard among 8 ramekins. Add 1/3 of the berries and 1/3 of the mango cubes. Dunk each piece of fruit so that it is completely coated with custard. Skim any bubbles off the surface. Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups. Tightly cover the pan with foil and bake 35 to 45 minutes. They should still jiggle slightly but their surfaces should be set. Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight. To serve, sprinkle on some sugar and melt with tip of a propane torch flame. While still hot, sprinkle on the rest of the raspberries and mango.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Alton Brown

Creme Brulee

Recipe courtesy of Ina Garten

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Chocolate Ganache

Recipe courtesy of Ina Garten

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Tart

Recipe courtesy of Tyler Florence

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories