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Pots de Creme

From the kitchen of The Family's Heidi Prahl

1¼ cups scalded Half and Half (really hot, not quite boiling)
1¼ cups semi-sweet chocolate chips
2 large egg yolks
2 tsp. vanilla

Sweetened whipped cream or whipped topping

Heat ½ & ½ in a small pan over moderate heat until it almost comes to a boil. (or microwave for 2 minutes)

Using the low setting on a blender or food processor, combine the egg, chocolate chips and vanilla just to chop the chocolate and mix egg yolk.

Slowly pour in the ½ & ½ in a steady stream (the hot milk will cook the egg and melt the chocolate).

Blend 1 minute, until smooth. (it will be frothy)

Pour into 4- 6 pot de creme or other small cups, ramekins or tea cups. Chill at least 3 hours or over night.

Top with whipped cream just before serving.

Note: Vanilla can be replaced with 1 tsp. of espresso powder or 3 Tblsp. of brandy.

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