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Aug 21, 2015

POTS DE CREME AU CHOCOLAT


SERVES: 4-6

INGREDIENTS:

1 C              Sugar
4 TBSP       Dry cocoa
3 TBSP       All-purpose flour

2                Egg YOLKS
1/2 C           Milk
3/4 C          Half & Half

2 TBSP       Butter (NOT margarine)
1 tsp.          Vanilla
                


DIRECTIONS:   (Make in the morning for a dinner dessert)

Sift dry ingredients into the top of a double boiler; add egg yolks and milk and half & half and stir to blend.  Cook in top of a double boiler, stirring constantly with a whisk and scraping sides and bottom to prevent sticking.  Cook until the ‘pudding’ holds it shape when dropped from a spoon or swirled in the pot – be patient – this takes about 11-12 minutes once the water begins to boil.

When thickened, remove from heat and add butter and vanilla.  Blend well and pour into individual serving cups.  Chill completely.  Serve with a dollop of whipped cream with an Andes mint in the top, or top with crushed almonds and a squirt of caramel syrup.  Use your imagination.

My cups hold 4 ounces of liquid to the rim – this recipe makes 5 – 3 oz. (as shown in the picture) servings or 6 smaller servings.



By the way - this makes a divine chocolate pie.  Preheat oven to 350°
 Pour chocolate pudding in a pre-baked pie shell.  Top with a meringue made with

2               Egg whites
1/4 tsp.     Cream of Tartar
1/4 C        Sugar

Combine and beat until stiff peaks form.  Spread over the warm pie filling, sealing around the edges - and bake until golden brown - about 12-15 minutes.  Cool completely before serving!