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Chocolate and Brown Sugar Pots de Creme

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Active Time:  20 Minutes
Total Time:  5 Hours
Yield:  6 servings

Cooking.com Tip: Pots de Creme are so indulgently delicious, that little porcelain pots were invented just for them. These dainty pots include a handle for easy manuevering, and a lid to prevent a skin from forming atop the custard. Although these little dishes make an impressive presentation, individual souffle dishes, ramekins or custard cups may also be used.

RECIPE INGREDIENTS

2 cups half and half

6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

4 large egg yolks

1/3 cup (packed) dark brown sugar

1/8 teaspoon coarse (kosher) salt

1 teaspoon vanilla extract

Whipped cream (optional)

chocolate curls (optional)

Chocolate and Brown Sugar Pots de Creme Recipe at Cooking.com

DIRECTIONS

Position rack in bottom third of oven and preheat to 325 degrees F. Arrange six 3/4-cup ramekins or custard cups in a 13 x 9 x 2-inch metal baking pan. Bring 1 cup half and half to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in remaining 1 cup half and half; cool to lukewarm. Beat yolks, sugar and salt in medium bowl until well blended. Gradually whisk in chocolate mixture, then vanilla.

Strain custard into 4-cup glass measure. Pour custard into ramekins (about 1/2 cup each). Pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven; lay sheet of foil loosely over top of dishes.

Bake puddings until center is softly set, about 38 minutes. Remove pan from oven; cool puddings in water bath 1 hour. Refrigerate until cold, at least 3 hours. Then cover and keep refrigerated. (Can be made 2 days ahead. Keep refrigerated.) Top puddings with whipped cream and chocolate curls, if desired, and serve.

NOTE: If using the pots de creme pots, divide the custard among 12 pots and reduce the cooking time.

Recipe created exclusively for Cooking.com by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 6 servings

Calories:

326

Fat. Total:

20g

Protein:

Carbohydrates, Total:

35g

Sodium:

89mg

% Cal. from Fat:

55%

Cholesterol:

172mg

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