Chocolate Pots De Creme

“This recipe is from "The New James Beard Cookbook" and is being posted in response to a request.”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Put heavy cream in top of a double boiler.
  2. Add sugar.
  3. Place over boiling water and scald (i.e., heat almost to boiling).
  4. Remove from heat and add chocolate and stir until completely melted.
  5. Beat egg yolks and gradually beat them into the hot chocolate cream mixture.
  6. Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes).
  7. Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size).
  8. When cool, place in refrigerator to chill before serving.

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