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Chocolate Pots de Crème
Ingredients:
- 8 egg yolks
- 6 eggs
- 10 oz sugar
- 6 oz us chocolate, small pieces
- 6 oz Bittersweet chocolate, small pieces
- 2 qts half and half
- 1 tsp vanilla extract
Method:
Whisk the yolks, eggs and sugar just until combined; heat half and half to scalding; add chocolate to cream and stir to dissolve; add vanilla; gradually stir chocolate cream into egg mixture; strain into 5 oz. baking molds - fill to top; skim off foam and place into larger pan with hot water 1" up the sides; bake at 350ºF for approximately 30 minutes or until custard is set; remove to sheet pan and allow to cool slightly at room temperature before refrigerating.
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