CLASSIC BISTRO POT DE CREME
| Six 4-oz Servings |
| 8 oz |
|
semisweet chocolate |
| 6 |
|
egg yolks |
| 2 cups |
|
heavy cream |
| 1/4 cup |
|
granulated sugar |
| 1 t |
|
vanilla extract |
Chop the chocolate into rough 1/2 inch pieces, or use good quality chocolate chips. Place the chocolate in a small bowl and set aside.
Separate the eggs and place the yolks in another small bowl. You can freeze the whites for another use.
Heat the cream and sugar in a small saucepan on medium heat until tiny bubbles appear at the edge of the pan. Gradually whisk half the hot cream into the yolks. Pour the yolk mixture back into the pan with the rest of the hot cream. Stirring constantly over medium-low heat, cook until thickened and steaming, a minute or two. Do not boil.
Immediately pour the hot mixture over the chocolate. Stir until the chocolate melts, and stir in the vanilla. Pass the mixture through a fine mesh strainer into a small pitcher or quart glass measuring cup. Divide evenly among six ramekins and chill two hours or more. Best served the day it's made.
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