Chocolate Hazelnut Puddings With Crème Anglaise

• 7 oz dark chocolate (70%), chopped
• 16 tbsp unsalted butter, chopped
• 4 None large eggs
• 3 None large egg yolks
• 1 cup brown sugar
• 1/2 cup all-purpose flour, sifted
• 1 1/4 cups ground hazelnuts
• None None Creme Anglaise
• 1 cup milk
• 1/2 cup heavy cream
• 6 None large egg yolks
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 tsp Dutch-processed cocoa powder, to dust

1. Preheat oven to 350u0b0F. Grease 8 (8 oz) metal dariole molds.
2. Combine chocolate and butter in a medium heatproof bowl over a medium saucepan of gently simmering water (don't let water touch base of bowl). Stir until melted and smooth then remove from heat.
3. Beat eggs, egg yolks and sugar in a medium bowl until thick and pale. Fold in flour and ground hazelnuts until just combined. Distribute between molds. Arrange on a baking tray. Bake for 25 mins, or until a skewer inserted in the center comes out with moist crumbs attached.
4. Meanwhile, to make the creme anglaise, bring milk and cream almost to a boil in a small saucepan then remove from heat. Whisk egg yolks, sugar and vanilla in a medium bowl until smooth. Gradually whisk hot milk into egg yolk mixture. Return mixture to pan and stir over medium-low heat until thickened and coats the back of a spoon. Do not boil.
5. Carefully run a knife around edge of molds then invert warm puddings onto serving plates. Dust with cocoa powder and drizzle with warm creme anglaise.

chocolate, butter, eggs, egg yolks, brown sugar, allpurpose flour, ground hazelnuts, crueme anglaise, milk, heavy cream, egg yolks, sugar, vanilla, dutch

Taken from recipes-plus.com/api/v2.0/recipes/36568 (may not work)