- 1,2 lb (500gm) 66% Chocolate "Pur Caraibe"

- 1,2 lb (500gm) Butter

- 10 egg yolks

- 10 whole eggs

- 1.2 lb (225 gm ) sugar

- 4 oz(100 gm AP flour

Before greasing the molds with using a pastry brush, it is  necessary to chill them in the fridge or freezer  .

Then repeat the operation , after this second time we need to slightly flour them

Then put them back in the fridge until the mix is ready .

Primarily melt chocolate and butter together over a double boiler

In the mixer, mix together on 2^nd speed yolks eggs and sugar until light and forming a ribbon (like sponge cake )

Add the chocolate/butter mix let incorporate slowly , then add the sifted flour into the mixer . Finish homogenizing using a rubber spatula.

Pour right away into the floured molds, using a ladle

Keep in the fridge until ready to be baked at 350ºF  for  7 to 9 min .

-  1 qt milk

- 1 cup heavy cream

-  2 vanilla beans

- 12 egg yolks

-  ½ lbs sugar

- 4 gm Agar powder

CRÈME ANGLAISE

Bring the milk and cream to a boil a first time infusing the vanilla beans (do the same if you use vanilla extract)

Beating energetically using a wire whisk, combine yolks and sugar until it turn into lemon color.

Remove the boiling liquid from the flame

Pour some of the boiling liquid over the egg /sugar mixture, mix well and add this mixture back to the remaining boiled liquid.

Put the pan back on the stove over medium heat .

By using a wooden spoon, gently finish cooking the crème anglaise until thick enough to cover the back of the spoon.

The safest way remains to use a thermometer. In this case, turn off the flame when the mixture reaches 84 C

Strain immediately into a bowl over a bath of ice

TIP: by tracing a line with a finger on the cream coated spoon, we should see this line remaining still.