Drug Interactions, Chocolat Iles Flottantes

I have a pharmacology assignment due Monday,in which we have to take 3 drugs from the current block (GenitoUrinary System) and do a paper investigating whether or not they’ll interact in terms of pharmacokinetics or pharmacodynamics. My drugs were those to treat Benign Prostatic Hyperplasia/BPH. Let’s just say searching for the information on these 3 drugs is enough to make a grown man cry. I was left totally distraught by the end of it. Not to mention the professors are total dragons who like to pick on those sitting at the back table (where I am unhappily situated, due to my unfortunate late registration & getting the last batch of Student Number).

I felt impotent.

And when I feel like such, I like to make an escape where I can feel whole again. And today,that escape comes in the form of chocolate covered meringues floating in a chocolate-y mousse-y custard.

1. Creme Anglaise (English Custard)

[600ml milk + 1 vanilla pod or 1tsp vanilla powder/essence + 6 egg yolks + 100g caster sugar]

- Warm milk + vanilla on low heat

- Separate egg yolks from white, add sugar, whisk till lemon coloured

- Temper milk into egg mixture (add a ladle or two then whisk)

- Pour milk-egg mixture back to pan and stir over low heat (about 10 mins)

- I deviated a bit from the original recipe and added 50g bittersweet chocolate. Feel free to leave it out.

- Take off heat when mixture is thick enough to coat the back of a wooden spoon.

- Strain and set aside.