Servings: 10 to 12
Tempering the eggs is the key to a smooth custard. Adding just 1/4 cup of the hot milk mixture to the egg yolks prevents accidentally scrambling the eggs before the custard is cooked. The result is a silky custard that layers up with espresso-fueled chocolate cake.
Recipe adapted from Moveable Feast with Fine Cooking.
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The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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