Name: Pots De Creme
Ingredients: 1 lb Swiss chocolate; 2 c Warm milk; 6 Egg yolks; beaten; 1 tb Bourbon whiskey

One of the problems with the perspective that addictions are a disease is that it leaves no room for this kind of fear of the Lord. A god who helps us to be strong in the face of illness is not the same as the God whose holiness reveals our sin, who shows us our desperate need for a mediator, restores our relationship with Him, and empowers us to live as holy children. Holiness is key. Without the knowledge of our Father’s holiness and our response of reverence, everything about God becomes ordinary.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	K, A, T, H, Y	8	Servings

INGREDIENTS

1	lb	Swiss chocolate
2	c	Warm milk
6		Egg yolks; beaten
1	tb	Bourbon whiskey

INSTRUCTIONS

Melt chocolate in warm milk. Stir until it boils and the chocolate coats
the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon.
Pour into the pots de creme cups.
Use the leftover egg whites to make small meringues to serve with the pots
de creme and a slivered orange rind for the garnish.
Yield: 8 servings
Recipe by: CHEF DU JOUR #DJ9430
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Mar 21, 1998

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