Chocolate Custard with Sabyon Sauce

Ingredients

• 2 ounces Baker's unsweetened chocolate (About 2 squares)
• 4 tablespoons Powdered sugar (For the chocolate mixture)
• 2 tablespoons Hot water (For the chocolate mixture)
• 2 Eggs (For the custard)
• 0.6666666666666666 cup Powdered sugar (For the custard)
• 1 teaspoon Vanilla extract
• 1.75 cups Milk
• 2 tablespoons Cornstarch
• 0.5 lemon Lemon rind, grated
• 0.5 lemon Lemon juice
• 0.5 cup White wine (Or 1/4 cup Sherry)
• 0.3333333333333333 cup Sugar
• 2 Eggs (For the Sabyon sauce)

Instructions

1. 1Scald the milk in a saucepan over medium heat. This means heating it until it just begins to simmer. Remove from heat.
2. 2In a small bowl, dilute the cornstarch with the remaining milk (about 1/4 cup). Stir until smooth. Add the cornstarch mixture to the scalded milk and cook over medium-low heat in a double boiler (or a heatproof bowl set over a simmering pot of water), stirring constantly, for 8 minutes, or until the mixture thickens.
3. 3Melt the chocolate in a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals, stirring in between). Once melted, add the 4 tablespoons of powdered sugar and hot water. Stir until smooth. Add the chocolate mixture to the cooked custard mixture and stir to combine.
4. 4In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the ⅔ cup of powdered sugar and continue beating until glossy. Gently fold in the unbeaten egg yolks. Stir the egg mixture into the cooked custard mixture.
5. 5Cook the mixture for one minute, stirring constantly. Remove from heat and add the vanilla extract. Stir to combine.
6. 6Pour the custard into individual serving dishes or a larger bowl. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
7. 7In a heatproof bowl, mix the grated lemon rind, lemon juice, white wine (or Sherry), sugar, and egg yolks.
8. 8Place the bowl over a simmering pot of water (double boiler). Stir vigorously with a wire whisk until the mixture thickens and becomes light and frothy. This should take about 5-7 minutes. Be careful not to overcook, or the eggs will scramble.
9. 9In a separate bowl, beat the egg whites until stiff peaks form. Gently pour the hot Sabyon mixture onto the beaten egg whites and fold gently to combine. Serve immediately over the chilled chocolate custard.