Chocolate Pots de Crème are a very special, elegant dessert. Great for Valentine's Day or entertaining, these individual chocolate custards are sinfully delicious!
- 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2/3 cup whole milk
- 2/3 cup heavy whipping cream
- 4 large egg yolks
- 1/4 cup granulated sugar
PREHEAT oven to 300° F.
PLACE morsels, milk and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and completely smooth. Remove from heat.
WHISK egg yolks and sugar in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish. Pour hot water into dish to 1/2-inch depth (about half way up sides of ramekins).
BAKE for 30 minutes or until custards are set around edges and centers still move. Cool ramekins in dish until cool enough to handle. Remove ramekins from water and place in refrigerator to cool completely. Once cool; cover with plastic wrap. Custards can be made up to 2 days in advance.
Review This Recipe
butterscotch instead of chocolate
pretty good. Add brown sugar instead of chocolate pieces for butterscotch flavor.
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