Rose’s Chocolate Pots De Creme

INGREDIENTS

INSTRUCTIONS

KAREN PHILLIPS CBTX40A
EQUIPMENT: Measuring cup, cook's knife; cutting board,
measuring spoons, 2 1/2-qt saucepan, double boiler,
rubber spatula, whisk, instant-read test thermometer,
2 stainless steel bowls (1 large), 8 small pot de
creme forms or custard cups, & film wrap.
Heat the heavy cream and milk in a 2 1/2-qt saucepan
over medium heat. Bring to a boil. While the cream is
heating, heat 1 inch of water in the bottom half of a
double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the
melted chocolate. Slowly pour the boiling cream and
milk into the chocolate, whisking constantly. Bring
tjo a temperature of 160 degrees, about 3 1/2 to 4
minutes. Remove the mixture from the heat and transfer
to a stainless steel bowl. Add the Kahlua. Cool in an
ice water bath, stirring constantly with a whisk to a
temperature of 90 degrees, about 4 to 5 minutes.
Evenly divide the mixture into 8 small pots de creme
forms or custard cups. Cover each with film wrap and
refrigerate for 2 to 3 hours to set before serving.
Serve within 2 days.
Source: Death by Chocolate Cookbook by Marcel
Desaulniers
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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