Warm Chocolate Custard
By Pastry Chef Megan Ketover
As featured in Todd Kelly's Orchids at Palm Court cookbook
Preheat oven to 350 F. In mixing bowl, whip together eggs and salt. Sift in the sugar and cornstarch.
Combine dark chocolate, butter and heavy cream in a small pot, and melt over low heat. When mixture comes to a boil, slowly temper into the egg mixture and whisk until well incorporated. Stir in the vanilla extract. Divide the custard into six 4-ounce ramekins. Bake for approximately 20 minutes, or until custard is set in the center.
To be served with brown butter ice cream, salted caramel and macadamia tuile.