Preparation time: 10 minutes
Waiting time: 12 hours
Cooking time: 50 minutes
 

A recipe from the "Bistrots d’à côté": Flaubert, La Boutarde and L'Absinthe
 

1. Chop the chocolate with a knife and place in a large heat-resistant bowl. Bring the milk and sugar to the boil. Once it begins to boil, remove from the heat and pour over the chocolate. Stir gently until smooth.
2. Cool, then whisk in the egg yolks and whole egg. Strain and refrigerate for 12 hours.
3. Divide the mixture into little individual dishes, allowing 2 per person.
4. Preheat the oven to 90° C (180° F). For a convection oven, place the dishes directly on the rack. For a traditional oven, place them into an oven-proof dish and pour in water to reach 3/4 up the sides. Cook in the oven for 50 minutes.
5. Cool, then refrigerate until serving time. The surface of the cream should be smooth and shiny as a mirror.

We recommend a 15-year old Maury Mas Amiel