Chocolate Pots de Crème
Ingredients
Instructions
1. Preheat oven to 325 degrees. Place 8 (4-oz.) ramekins in a medium roasting pan and set aside.
2. In a medium saucepan, combine cream, milk and chocolates over medium heat. Bring to a simmer and remove. Let stand, stirring occasionally until chocolate is melted and mixture is smooth and combined.
3. In a medium bowl, whisk together the egg yolks, sugar and salt. While whisking, add a little of the milk mixture at a time until combined. Whisk in vanilla. Strain through a fine sieve.
4. Pour about half a cup egg mixture into each ramekin. Place ramekins in roasting pan. Fill pan with enough boiling water to come halfway up sides of cups. Bake until custards are just set in the center, about 35 minutes.
5. Place cups on a wire rack and cool completely. When cooled, cover with plastic wrap and chill in refrigerator at least 4 hours to overnight. Serve each with whipped cream and garnish with chocolate shavings.
Source: The Advocate - Baton Rouge, La.
2. In a medium saucepan, combine cream, milk and chocolates over medium heat. Bring to a simmer and remove. Let stand, stirring occasionally until chocolate is melted and mixture is smooth and combined.
3. In a medium bowl, whisk together the egg yolks, sugar and salt. While whisking, add a little of the milk mixture at a time until combined. Whisk in vanilla. Strain through a fine sieve.
4. Pour about half a cup egg mixture into each ramekin. Place ramekins in roasting pan. Fill pan with enough boiling water to come halfway up sides of cups. Bake until custards are just set in the center, about 35 minutes.
5. Place cups on a wire rack and cool completely. When cooled, cover with plastic wrap and chill in refrigerator at least 4 hours to overnight. Serve each with whipped cream and garnish with chocolate shavings.
Source: The Advocate - Baton Rouge, La.
Recipe Info
Views
570
Date
February 3, 2005
Categories
Candy and Sweets