White Chocolate Pots De Creme Recipe

Directions:

1. Preheat oven to 325 degrees F. with shelf in center of oven.
2. Bring to a boil 1 1/2 cups water and keep hot.
3. Place chopped chocolate in a medium size bowl.
4. Combine the milk, cream and cinnamon in a medium size saucepan.
5. Bring just to a boil over medium-high heat.
6. Remove pan from heat.
7. Pour mixture over the chopped chocolate in the bowl.
8. Stir until chocolate is melted and mixture is smooth.
9. Whisk together the egg yolks, sugar, vanilla and salt in a bowl until blended.
10. Continue to whisk constantly, while slowly adding the warm chocolate mixture until blended.
11. Strain the mixture through a fine sieve into a 4-cup glass measuring cup.
12. Place 8 four-ounce ramekins in a baking dish that is at least 3 inches deep.
13. Pour the custard into the ramekins evenly.
14. Carefully pour the hot water into the baking dish about halfway up sides of custard cups.
15. Cover baking dish tightly with foil.
16. Poke a few holes in the center with a knife or skewer.
17. Carefully place the baking dish in the oven.
18. Bake for 30 to 35 minutes until custard is set but still jiggles a little in the center when you tap the side of the ramekin with a metal spoon.
19. Use tongs or mitts to CAREFULLY remove the ramekins from the baking pan to a cooling rack.
20. Cool for 30 minutes.
21. Once cooled thoroughly, refrigerate at least 2 hours before serving.
22. Serve chilled.
23. Garnish with berries and dust lightly with powdered sugar, if desired.