Chocolate Custard Corn Pone Recipe

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Servings: 1

Ingredients

Directions

  1. Set a rack in the middle of the oven and preheat the oven to 375 degrees.
  2. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or possibly buttered waxed paper.
  3. Heat the chocolate and butter in the top of a double boiler over barely simmering water or possibly in a small bowl set over a saucepan of just simmering water. Remove from the heat.
  4. Put the flour, cornmeal, sugar, chile pwdr, baking pwdr, and salt in a large bowl and stir together with a whisk. Stir in the Large eggs and buttermilk, then stir in the chocolate mix.
  5. Spread the batter proportionately in the prepared pan. Bake for 20 min, or possibly till set and a tester comes out clean. Cold in the pan on a wire rack.
  6. Break the corn bread into 1-inch chunks. Spread in a shallow 2-qt baking dish.
  7. CUSTARD:Preheat the oven to 300 degrees. Heat the chocolate in the top of a double boiler over barely simmering water or possibly in a small bowl set over a saucepan of just simmering water. Remove from the heat.
  8. In a medium heavy-bottomed saucepan, combine the lowfat milk, cream, and 1 Tbsp. of the sugar and bring to a scald.
  9. Meanwhile, put the remaining sugar (1/4 c. plus 3 Tbsp.) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the warm cream mix into them so which they are gradually warmed up.
  10. Whisk in the melted chocolate.
  11. Using a fine sieve, strain the custard over the corn bread chunks.
  12. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add in sufficient warm water to come halfway up the sides of the dish. Bake for 40 min, or possibly till the custard is set.
  13. Serves 6 to 8.

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