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  Cooking chocolate 4 Ounce (sweet)
  Heavy cream 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg yolk 4
  Vanilla 1⁄2 Teaspoon

1. Grate chocolate; combine with cream and sugar in medium-size, heavy saucepan. Heat, stirring constantly, until chocolate melts and cream is scalded; remove from heat.
2. Beat egg yolks in a medium-size bowl; very slowly stir in hot chocolate mixture, then the vanilla. Pour into 6 potsdecreme cups or six 5-ounce custard cups; cover with lids or foil.
3. Place cups, not touching, in a baking pan on oven shelf; pour boiling water into pan to a depth of about 1 inch.
4. Bake in a slow oven (325°) 30 minutes, or until almost set in centers but still soft; remove from pan of water. Cool, then chill.
5. Serve plain, or top each with a dollop of whipped cream and can died violet, if you wish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2615 Calories from Fat 2201

% Daily Value*

Total Fat 253 g389%

Saturated Fat 153 g764.9%

Trans Fat 0 g

Cholesterol 1398 mg466%

Sodium 238.7 mg9.9%

Total Carbohydrates 100 g33.2%

Dietary Fiber 18.8 g75.3%

Sugars 52.2 g

Protein 34 g68%

Vitamin A 158.4% Vitamin C 4.8%

Calcium 50.5% Iron 119.6%

*Based on a 2000 Calorie diet

Pots De Crème Recipe