White Chocolate Pots de Creme Recipe

How to make it

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