Crema Di Cogne

Yield: 4 servings

Ingredients:

• 2 cups (470 ml) whipping cream
• 1 cup (240 ml) whole milk
• 2 ounces (57 g) dark chocolate, grated, plus more for garnish
• 6 egg yolks
• 1 cup (240 ml) sugar, divided
• 2 tablespoons (30 ml) almond liqueur (or substitute with almond extract)

Method:

For the custard, heat cream, whole milk, and dark chocolate in a pot over medium heat until mixture just starts to bubble. Stir to prevent scorching.

Meanwhile, whisk egg yolks with half the sugar and 2 tablespoons (30 ml) water.

When ready, remove cream mixture from heat and slowly pour about half into the yolk mixture, whisking vigorously to keep the yolks from scrambling. This is called tempering.

Transfer the tempered yolk-cream mixture back into pot with remaining cream and return to low heat.

Whisk continuously for about 5 minutes, until lightly thickened and a custard has formed.

Meanwhile, for the caramelized sugar, add remaining sugar in an even layer to a small (heavy) saucepan and set over medium heat.

Cook without disturbing until the edges start to bubble and brown, then gently stir edges into middle. Continue heating and occasionally stirring.

When the sugar has melted completely and become a dark amber colour, it is ready.

Cut the heat and add the almond liqueur, whisk to combine.

Remove custard from heat, then strain to remove any sediment.

Whisk the caramelized sugar-liqueur mixture into the custard until uniform.

Divide custard between 4 serving dishes and top with grated dark chocolate.

Serve cool or at room temperature with Valdostana Tile Cookies (see recipe).

Buon appetito!