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Yield: 6 servings
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| 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
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DIRECTIONS
Position rack in bottom third of oven and preheat to 325 degrees F. Arrange six
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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.
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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.
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NOTE: If using the pots de creme pots, divide the custard among 12 pots and reduce the cooking time.
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Recipe created exclusively for Cooking.com by Selma Elaine Brown.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 6 servings
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| Calories: | 326 |
Fat. Total: | 20g |
Carbohydrates, Total: | 35g |
| Cholesterol: | 172mg |
Sodium: | 89mg |
Protein: | 6g |
| Fiber: | 0g |
% Cal. from Fat: | 55% |
Fat, Saturated: | 0g |
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