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Pots De Crème

Chef.at.Home's picture
Ingredients
  Cooking chocolate 4 Ounce (sweet)
  Heavy cream 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg yolk 4
  Vanilla 1⁄2 Teaspoon
Directions

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

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chocolate

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