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Pots De Creme

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Ingredients
  Light cream 1 1⁄4 Cup (20 tbs)
  Egg yolks 2
  Salt 1 Dash
Directions

In heavy saucepan, combine chocolate pieces and cream.
Stir over low heat till blended and satin smooth.
Mixture should be slightly thick —but don't let it boil.
Beat egg yolks with salt till thick and light.
Gradually stir in chocolate mixture.
Spoon mixture into 6 or 7 traditional cups or into small sherbets, filling 2/3 full.
Cover and chill at least 3 hours or till mixture is consistency of pudding.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Chilling

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