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Chocolate Pots de Creme

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.
20 min
5 hr 50 min
4 servings
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What You Need

cup  milk
cup  half-and-half
oz.  BAKER'S Semi-Sweet Chocolate
 egg yolks
Tbsp.  sugar
 Boiling water

Make It

HEAT oven to 325°F.

PLACE 4 (6-oz.) custard cups in 13x9-inch pan.

BRING milk, half-and-half and chocolate to boil in medium saucepan on medium heat, stirring constantly. Remove from heat; stir until chocolate is completely melted and mixture is well blended.

BEAT egg yolks and sugar in medium bowl with whisk until blended. Gradually add hot milk mixture, whisking until blended after each addition; pour into custard cups. Place filled pan in oven. Carefully pour boiling water into pan to come halfway up sides of custard cups.

BAKE 25 to 30 min. or just until custards are set around edges but still soft in centers. Remove cups from pan of water; cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Size Wise
Savor a serving of these chocolatey desserts 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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