5lb., 4oz. whole milk 1 lb, 5oz. 6x confectioners sugar 12 oz. milk 3 oz. corn starch 8 oz. egg yolk 3/4 oz. gelatin 8 oz. black coffee 8 oz. chocolate, chopped 2 oz. cocoa 2 oz. vanilla 6 graham cracker shells
Scald milk and sugar. In a small bowl combine cornstarch and 12 oz. milk. Using yolk, liaison cornstarch mixture back into warm milk (whisk), bring back to a full boil.
Bloom gelatin in coffee over double boiler, add to thickened milk.
Pour hot milk mixture over chocolate and cocoa; add vanilla. Stir mix until chocolate is all melted.
Portion out into graham shells, cover with plastic wrap to prevent skinning, and refrigerate overnight.
Decorate with whipped cream and cut into 6 or 8 portions
Recipe submitted by Gerry Fortin, pastry chef, William and Mary University, Williamsburg, VA, Aramark