- Prepare a boiling water.
- In a pot, on a medium high heat, add in milk, cream and pinch of salt. Scald. Add in sugar. Let the sugar be dissolved. Add in milk chocolate coverture. Whisk.
- In a separate bowl, put the egg. Tempering first, add in the milk mixture to the bowl with egg. Strain.
- Prepare a full sheet pan with towel on it. Transfer the batter into three ramekin until just the level of line in the ramekin. Blow torch the top of the batter to remove bubbles. Put the ramekin on the full sheet pan with towel. Add in boiling water in the full sheet pan until half level of the ramekin. Bake for 25 to 30 minutes at 325 F.
- Freeze after baking.
- In a mixer with whisk attachment, put in chilled whipping cream, powdered sugar and vanilla until stiff peak. Put the cream in piping bag with star tip. Pipe the cream on top of the frozen baked product. Garnish with mint and shaving of milk chocolate coverture.
The Insured Traveler 
Leave a comment