Ingredients
Serves: 8-10 servings
CUSTARD:
2 cups half and half
6 large egg yolks
1/2 cup (3.5 oz) granulated sugar
pinch of table salt
1/4 cup all purpose flour
4 TB cold salted butter, cut into pieces
11/2 tsp pure vanilla extract
SPONGE CAKE:
11/2 cups (7.5 oz) all purpose flour
11/2 tsp baking powder
3/4 tsp table salt
3/4 cup whole milk
6 TB salted butter
11/2 tsp pure vanilla extract
3 large eggs
11/2 cups granulated sugar
GANACHE:
1/2 cup heavy cream
2 TB light corn syrup
4 oz high quality bittersweet chocolate, chopped
Preparation
