Ingredients:
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Directions:
In medium heavy pan heat sugar and water over low heat, swirling pan occasionally until sugar dissolves. Increase heat and boil, without stirring, until caramelized - about 6 to 8 minutes.
Immediately pour caramel into 6-cup soufflé dish, tilting and swirling to coat bottom and sides well. Set aside. Pour milk into heavy pan. Sift cocoa over milk. Place pan over medium heat and whisk constantly until cocoa is dissolved and milk is scalded. Set aside.
In bowl of electric mixer beat eggs and yolks on medium speed until thick and light in color. On slow speed, gradually add milk, sugar and vanilla. Pour into caramel lined dish. Place dish in large, shallow baking pan and fill with enough hot water to come half way up sides of soufflé dish. Bake on center shelf of oven 325 degrees about 1 hour, 10 minutes (until knife inserted in center comes out clean. Cool to room temperature, then cover and refrigerate until well chilled. The custard can be made ahead and will keep 1 or 2 days in fridge. To serve, run knife around side of dish, then turn out on rimmed platter, tapping bottom of dish lightly to release custard. Cut into wedges and drizzle with some of caramel sauce. Garnish with whipped cream. |
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