Chocolate Pot de Creme
  • 2 cups of Heavy Cream
  • 1 Bar of Semi-Sweet Chocolate
  • 2 teaspoons of vanilla extract
  • 6 egg yolks
  • ½ cup of granulated sugar
  1. Preheat oven to 300 degrees.
  2. Pour heavy cream into small saucepan. Break the chocolate into pieces and add to the heavy cream. Add the vanilla extract as well. Bring the cream to a boil over medium heat, stirring frequently with a wooden spoon to ensure the chocolate is melting. Take off the heat and continue stirring to melt the chocolate completely.
  3. Beat yolks and sugar together until very pale yellow, almost white. Pour about a quarter of the strained and cooled cream into the beaten eggs. Now pour the egg/cream mixture into the rest of the cream and stir well.
  4. Pour the mixture into 6 to 8 small ramekins or cups and place in a baking dish such as a Pyrex. Fill dish with water halfway up the side of dishes. Cover the pan with foil.
  5. Bake 30 to 40 minutes, or until center is slightly jiggly, just barely set.
  6. Chill, if you can wait that long. I like to cheat and eat this warm. But it's equally delicious served with some crunchy wafers to scoop it out.
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