Ingredients
5 cups milk
1 1/2 cups heavy whipping cream
1 cup chocolate
1 1/2 cups sugar
4 whole eggs
6 egg yolks
2 tablespoons almond extract
4 (1/4 ounce) packets unflavored gelatin
Caramel
1/2 cup sugar
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Oaxacan home cooking — moles, tlayudas, mezcal culture
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Oaxaca's culinary traditions — Diana Kennedy's masterwork on regional cuisine
Oaxacan home cooking — moles, tlayudas, mezcal culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mexican string cheese — melting for quesadillas, tlayudas, pizza
Record your recipes and experiments — organized cooking journal
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In a saucepan, add the fist 4 ingredients. Heat on low for 10 minutes making sure that the mixture does not boil. In a mixing bowl place egg yolks, eggs and almond extract. Add mixture mixing slowly and let sit for 10 minutes. Now slowly add the gelatin while stirring. Caramel:. Cook sugar in saute pan at medium heat for 3 minutes or until lightly caramelized. Pour caramel in a 6" round ceramic dish and let sit for 2 minutes. Pour mixture prepared earlier in caramelized dish and place in refrigerator to cool. Before serving, you need to scrape the side of the ceramic with a spatula to loosen the caramel. Turn over into a serving plate.