Mexican Turtle Chocolate Mink
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
58
Sourness
50
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Egg (separated)1 tsp
Ground Cinnamon1 tbsp
Sugar5 tbsp
Caramel (cajeta mexican)4 tbsps
Pecan (toasted chopped)Directions:
1
Put oven rack in middle position and preheat oven to 350°F
2
Butter 2 oven-safe bowls or ramekins
3
Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth
4
Remove bowl from heat and cool, stirring occasionally, 5 minutes
5
Whisk in egg yolk, salt, and ground cinnamon until combined
6
Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks
7
Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks
8
Whisk about one fourth of white into chocolate mixture to lighten, then fold remaining white gently but thoroughly
9
Divide batter between bowls or ramekins
10
Cover each bowl with small squares of foil and crimp foil tightly around rim
11
Place a baking dish in oven and pour hot water (easiest with a teakettle) into dish
12
Carefully place ramekins into baking dish
13
Make sure foil is above water
14
Bake until puddings are set, about 30 minutes
15
The desserts will be slightly gooey to the touch
16
Transfer bowls to a rack and cool puddings, uncovered, about 1 hour
17
Just before serving, unmold puddings into serving bowls or onto a plate
18
First, unmold desserts by taking a knife and running it along the edge of the ramekin
19
Second, place ramekins into a bowl with hot water for about 15 seconds
20
Turn ramekin upside down and tap bottom
21
Top each pudding serving with 2 tablespoons of cajeta and 2 tablespoons of chopped pecans that have been toasted
22
Put oven rack in middle position and preheat oven to 350°F
23
Butter 2 oven-safe bowls or ramekins
24
Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth
25
Remove bowl from heat and cool, stirring occasionally, 5 minutes
26
Whisk in egg yolk, salt, and ground cinnamon until combined
27
Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks
28
Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks
29
Whisk about one fourth of white into chocolate mixture to lighten, then fold remaining white gently but thoroughly
30
Divide batter between bowls or ramekins
31
Cover each bowl with small squares of foil and crimp foil tightly around rim
32
Place a baking dish in oven and pour hot water (easiest with a teakettle) into dish
33
Carefully place ramekins into baking dish
34
Make sure foil is above water
35
Bake until puddings are set, about 30 minutes
36
The desserts will be slightly gooey to the touch
37
Transfer bowls to a rack and cool puddings, uncovered, about 1 hour
38
Just before serving, unmold puddings into serving bowls or onto a plate
39
First, unmold desserts by taking a knife and running it along the edge of the ramekin
40
Second, place ramekins into a bowl with hot water for about 15 seconds
41
Turn ramekin upside down and tap bottom
42
Top each pudding serving with 2 tablespoons of cajeta and 2 tablespoons of chopped pecans that have been toasted