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Home Shrimp White Sauce With Tomato Paste

Chocolate Pots De Crème Recipe

Ingredients

How to make it

  • Combine cream and chocolate in the top of a double boiler or a stainless steel bowl placed over a pot of boiling water. Cook, stirring, until the chocolate melts and the milk comes to just under a simmer.
  • Meanwhile, beat yolks lightly in a medium bowl. Before adding the eggs to the hot milk mixture, temper them by gradually stirring about 1/4 cup of the hot milk mixture into the eggs, then stir the eggs back into the mixture in the double boiler. Add the vanilla or orange zest. Continue to stir until the custard very thickly coats the back of a spoon and running your finger across the spoon leaves a trail. Pour into 4 pot de crème cups or 4-ounce ramekins.
  • Cool uncovered until no longer steaming, then cover and refrigerate for at least 6 hours, or overnight. If you desire, garnish with whipped cream and candied orange peel.

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The Cook

towana Bronx, NY

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