Chocolate And Caramel Pudding
- 8 None chocolate eclairs, halved lengthwise
- 2 None egg yolks
- 1 tbsp all-purpose flour
- 1 1/4 cups heavy cream
- 7 oz milk chocolate, chopped
- 2 None belgian waffles, sliced into strips
- 2 tbsp powdered sugar
- None None strawberry halves, to serve
- Preheat oven to 425u0b0F. Place 4 - 13.5 oz ovenproof teacups (or ramekins) in a large baking pan. Place 2 eclair halves in the base of each cup. Whisk egg yolks and flour together. Gradually whisk in cream.Transfer to a medium saucepan along with chocolate. Stir over low heat until chocolate melts then distribute between cups. Cover cups with foil. Pour enough boiling water into pan to come halfway up the sides of cups. Bake for 25-30 mins, or until firm on the surface.
- Meanwhile, line a baking tray with parchment paper. Arrange waffle strips in single layer on tray. Dust generously with powdered sugar and bake for 4-5 mins, until sugar caramelises.
- Serve hot chocolate puddings with strawberries and caramelized waffles.
chocolate, egg yolks, flour, heavy cream, milk chocolate, belgian waffles, powdered sugar, strawberry halves
Taken from recipes-plus.com/api/v2.0/recipes/22337 (may not work)