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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I used some leftover chocolate fudge cake I had on hand. The flavor was good, especially if you are a coffee lover. It serves way more than 12 people since it's really rich. I found the custard gluey. I wonder if the flour content in the custard recipe is correct?
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