Okay, so I haven't made a lot of pots de creme in my lifetime. But here is a good excuse to do it today. It seems fairly simple and I have all the ingredients in the house. I even have ramekins. I found this recipe from a James Beard cookbook, so you know it must be good!
SERVES 6 -8
Ingredients
2 cups heavy cream
1/4 cup granulated sugar
1 1/3 cups semisweet chocolate morsels
6 egg yolks
1 teaspoon vanilla extract
Directions
1Put heavy cream in top of a double boiler.
2Add sugar.
3Place over boiling water and scald (i.e., heat almost to boiling).
4Remove from heat and add chocolate and stir until completely melted.
5Beat egg yolks and gradually beat them into the hot chocolate cream mixture.
6Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes).
7Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size).
8When cool, place in refrigerator to chill before serving.
Thanks for the pic, Anna Molly Madison and to James Beard, award winning chef for the awesome recipe!
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