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Chocolate Pots de Creme

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Chocolate Pots de Creme recipe
photo by:
kraft
A rich custard made with melted chocolate, milk, half-and-half and egg yolks is baked in custard cups for an easy, yet elegant, classic French dessert.
time
prep:
20 min
total:
4 hr 50 min
servings
total:
4 servings
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what you need

3/4
cup milk
3/4
cup half-and-half
3
squares BAKER'S Semi-Sweet Chocolate
3
 egg yolks
2
Tbsp. sugar
 Boiling water

Make It

PREHEAT oven to 325°F. Place four 6-oz. custard cups in 13x9-inch baking pan; set aside.

PLACE milk, half-and-half and chocolate in medium saucepan. Bring just to boil on medium heat, stirring constantly. Remove from heat; stir until chocolate is completely melted and mixture is well blended. Set aside. Beat egg yolks and sugar in medium bowl with wire whisk until well blended. Gradually add hot milk mixture, beating with wire whisk until well blended after each addition. Pour evenly into custard cups. Place pan in oven. Carefully pour boiling water into pan to come halfway up sides of custard cups.

BAKE 25 to 30 min. or until custards are just set around edges but still soft in centers. Remove cups from pan of water. Cool completely. Cover and refrigerate at least 4 hours before serving. Store leftover custards in refrigerator.

Kraft Kitchens Tips

Size It Up
Savor a serving of this chocolaty dessert on special occasions.
Keeping It Safe
Use an egg separator to safely separate yolks from whites. Passing the yolk back and forth between the shell halves can expose the egg to bacteria on the shell. If pieces of the shell fall into the eggs, remove with a clean utensil.
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