Recipe - Frozen Whiskey Pudding

6 ounce Bittersweet chocolate
1 One half cup Milk
1 One half cup Whipping cream
One half teaspoon Salt
6 Egg yolks
Three fourths cup Sugar
2 tablespoon Irish whiskey

1. In a double boiler over barely simmering water, melt chocolate. Brush 6
paper muffin cups with melted chocolate and place in freezer 5 minutes.
Repeat 5 times, forming 6 thin layers of chocolate on each cup. (Repeated
layerings gives cups strength.) Put muffin cups on tray in freezer until
frozen (1 to 3 hours), then remove and carefully place in an airtight
container and return to freezer. They may be made up to 1 week ahead.

2. In a medium saucepan over moderate heat, bring milk, cream, and salt to
a simmer. With an electric mixer at mediumhigh speed, beat yolks 3
minutes. Add sugar gradually, beating until mixture is pale and thick (5 to
7 minutes). Remove bowl from mixer and whisk in Three fourths cup of the hotmilk
mixture by hand. Pour resulting mixture into the saucepan and cook over
moderately low heat, stirring constantly with a wooden spoon, until mixture
reaches 180 degrees F on an instantread thermometer. Do not allow custard
to boil.

3. Strain custard through a fine sieve into a bowl set over ice. Stir
occasionally until completely cold. Stir in whiskey.

4. Remove coated muffin cups from freezer. Peel off paper. Spoon in custard
mixture. Return cups to freezer for at least 2 hours or up to 1 day. If
custard seems very firm, remove cups from freezer 5 minutes before serving.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip