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Custard

The best custard, with chololate inside

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The best custard, with chololate inside

fai jay | Nov 15, 2005 07:46 PM

In the last year of its existence I had a lunch, of blessed memory, at Joel Robuchon. Still staying in my mind is his custard which oozed wonderful molten chocolate when cut into with my spoon. Anyone know the recipe for this or any idea how to do it? The custard of couse was perfect--smooth, redolent of vanilla --unctuous and softly unmolded on my plate.

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