French Custard (Pots De Creme) |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is from the Food & Wine magazine. I'm posting it here to try later. This may be refrigerated for up to three days. Ingredients:
10 ounces milk chocolate, finely chopped |
3 ounces bittersweet chocolate, finely chopped |
1 cup whole milk |
1 cup heavy cream |
1/4 cup sugar |
5 large egg yolks |
creme fraiche and chocolate shavings, garnish |
Directions:
1. Mix the two chocolates together In a large heat-proof bowl.
2. In a medium saucepan, bring the milk, cream and sugar to a boil, whisking constantly until the sugar is dissolved.
3. Whisk the egg yolks in a medium heat-proof bowl. Gradually whisk the egg in a medium heat-proof bowl. Gradually whisk in half the hot cream mixture.
4. Whisk the egg-and-cream mixture into the saucepan. Cook over moderate heat, stirring with a wooden spoon until the custard coats the back of the spoon (about 4 minutes).
5. Pour the custard over the chocolate. Let stand for 2 minutes then stir until smooth.
6. Transfer to a blender and puree for about a minute.
7. Pour into eight 4 ounce ramekins. Refrigerate (at least 2 hours).
8. About 15 minutes before serving, remove from refrigerator and let stand at room temperature (for 15 minutes). Then garnish with creme fraiche and chocolate shavings - serve.
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