I don't really know what to call this, other than so incredibly rich that one dish can be split between two people. But here's what it is (recipe subject to modification, please post suggestions):

INGREDIENTS:
7 egg yolks
2 14-oz cans of sweetened condensed milk
2 tbsp vanilla extract
1 14 (16?) oz bag of dark chocolate chips

ALSO NEEDED:
8-pack of those little aluminum custard dishes
plastic bag/pastry bag


1. Using a power mixer, beat the egg yolks on med-hi speed until smooth (~4 minutes)
2. slowly add the sweetened condensed milk and mix, but do not over-mix, on medium speed.
3. Scrape down sides of mixing bowl with spatula; add vanilla extract and finish mixing.
4. Pour the mixture into the custard dishes (I had enough for all 8, filling them a little over halfway).
5. Bake at 300 (F) for 10-12 minutes or until cooked, but do not let them brown.
6. Chill for 3-4 hours.

...

7. After custard has chilled, take the bag of dark chocolate and melt it in a pan or double boiler.
8. Pour the melted chocolate into a pastry bag or a plastic bag with the corner cut.
9. Squeeze a thin layer of dark chocolate on top of the custard. Cover completely if possible (I wound up doing a dense spiral formation and shaking it gently to get the chocolate to spread out over the entire top).
--warning: when I did this, I wound up having a really thick bowl-shaped piece of chocolate in the center with a thinner lip around the edges. Try to avoid this, it makes for very difficult eating--
10. Chill for another 1.5-2 hours, or until chocolate has solidified.

Enjoy.

Again, it's super rich. When I made it, I was the only one who could finish it all off. But it's really tasty. :)

You pretty much made a souffle without the addition of merengue...and its called many things...depending on how you cook it. You can add flour and turn the custard into a cake batter.

that's right-youre in school for this stuff-post some recipes? can you speak vegan?

that's right-youre in school for this stuff-post some recipes? can you speak vegan?

Preparing vegan is easy when you know the limitations. I was a personal chef for a vegan and a vegetarian once.

our coop has vegan desserts-blame theyre expensive but theyre good..

I never can manage to make souffle. :(

but then I have only tried a couple times.

can you give me a few tips to make it better, DJ?

I can make some suggestions yeah...


INGREDIENTS:
7 egg yolks
2 14-oz cans of sweetened condensed milk
2 tbsp vanilla extract
1 14 (16?) oz bag of dark chocolate chips



Alright...first...instead of sweetened condensed milk...I would use just regular sugar with the egg yolks. Guessing from the recipe...probably around 1/4 c. Put the egg yolk and sugar in a mixer and mix until the egg yolks turn pale yellow and thick. While the mixer is going, melt your chocolate (for this recipe I would add less chocolate prob. around 5-6 oz...I dunno there, I'm just guessing...you might have to experiment) and add the vanilla extract into it. Now, what I like to do at this point whenever I'm making a souffle or a chocolate cake like this...is add a little bit of rum or some good old fashion bourbon. It ups the flavor a little bit more and don't worry about the alcohol content because it will bake off in the oven. For this recipe if you add liquor, only add a teaspoon and one TBLs of vanilla extract. Put the mixer on a low speed and add the chocolate. If you mix it on high or medium speed you will get it everywhere. Once thats done mixing all together with the chocolate, empty the mixing bowl, wash it out and get ready to make some meringue.

Basic recipe for meringue:

7 egg whites
3/4 teaspoon cream of tartar

*****

1/4 c sugar

Okay...let me explain this...in the restaurant business recipes are broken up in the order in which they are put together. Which means you will take the egg whites and tartar and whip that together until the mixture gets nice and white. Add the sugar next and slowly on a low speed. Put it back on high and wait until the meringue forms moderately stiff peaks. Test it by dipping a spoon in and removing it. The meringue at the end of the spoon should stick up straight in the air. FOLD (thats important) the meringue into the chocolate mixture.

Butter your aluminum cups...preheat your oven to 375F...and cook them in a water bath...

I think I talked for too long lol

youre a pro Lass-man that sounds good