Instructions:
In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F (70°C). Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 dessert cups. Garnish with a dollop of whipped cream and sprinkle with almonds. Refrigerate several hours or overnight.
Microwave Method:
In small bowl, stir together eggs and sugar until thoroughly blended. In 1-cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F (70°C), about 3 to 4 minutes. Remove from microwave. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 dessert cups. Refrigerate several hours or overnight.
Makes 8 servings.
Source: American Egg Board
Date: April 3, 2003