My mama gave me this recipe several years ago. I never made it, lost it, and then something made me think of it again. As I was planning our Valentine's Day dinner this year, this came to me and I thought it would be perfect for our at-home celebration. In reality, we celebrated Valentine's Day three times this year: one steak dinner at home, since my husband loves meat and potatoes, one dinner out so I wouldn't have to cook, and one special dinner to commemorate our very first Valentine's Day together shortly after we started dating. Regardless, this dessert is perfect year-round for any chocolate lover, super easy, and a great make-ahead if you're hosting guests! Enjoy!
1 egg plus 1 yolk
2 tablespoons sugar
1 5-ounce can evaporated milk
1/3 cup skim milk
1 cup bittersweet chocolate chips
1/4 teaspoon vanilla
1/4 teaspoon nutmeg
2 tablespoons Chambord
Preheat oven to 300. Place four ramekins in a roasting pan.
Whisk egg, yolk, and sugar together. Set aside. Mix evaporated milk and milk together in a small saucepan and bring to a boil. Add chocolate chips and simmer 1 minute. Slowly add egg mixture, whisking constantly. Stir in remaining ingredients.
Pour mixture into ramekins. Pour hot water bath into roasting pan, halfway up the height of the ramekins. Bake 25-35 minutes. Cool to room temperature and then chill in refrigerator. After 1 hour in the 'fridge, garnish with Cool whip, raspberries, and grated chocolate as desired.