Ingrients & Directions
4 c Heavy cream
12 Egg yolks
1/2 c Sugar
1/2 c Frangelico Liqueur
1 c Toasted hazelnuts (Filberts)
Crushed
Chocolate Cake Scraps (use a
Store bought chocolate pound
Cake)
Preheat oven 250 degrees. Crumble cake into 5 ounce or 6 ounce custard
cups. Heat cream until boiling and remove. Whisk yolks, sugar, and
Frangelico. Pour in hot cream, combine and add the nuts. Pour into the
custard cups and put cups into large baking dish. Fill the dish with
water half way up the cups. Bake 1 hour 20 minutes. Serve chilled
Yields
4 servings