I am so happy to have finally found this recipe!
It brings back the fondest, most lovely memories of my study abroad in Paris when I was in college. Very often after dinner my host mother would serve me and my roommate these amazing little glass pots of velvety, soft, chocolate cream for dessert. She just bought them at the grocery store--yes even French 'junk food' is remarkably better than anything we've got. And I've been craving them ever since I got home...nine years ago! They are the most wonderful little puddings ever--although pudding is far too plebian a word to describe what a pot de creme is. By the way, thank you Mrs. Lisa Piorczynski for teaching me that word on that very study abroad. I can still remember almost the exact conversation--weird I know. So many beloved memories!!!
So this dessert really isn't too hard to make, but it did take me two times to really get it just right. Everyone loves it. Sammy likes his with whipped cream.
A good thing about this dessert is that it's already portioned out nicely--though that hasn't stopped me from eating, let's just say--more than one 'pot' in one sitting.
Here's the recipe:
Ingredients1 cup heavy cream
1 1/2 cups whole milk
6 oz. bittersweet or semisweet chocolate finely chopped (don't use chocolate chips--they leave a weird texture floating on the top of the creme)
6 large egg yolks
1/4 cup sugar
1 tsp. vanilla extract
Whipped cream to garnish if you want it--I usually don't, but the missionaries did.
Position a rack in the middle of the oven and preheat to 325 degrees. Butter six 3/4 cup ramekins or eight 1/2 cup ones. Line a shallow baking pan (I use a large cake pan) with a small kitchen towel.
In a saucepan over low heat, combine the cream, milk, and chocolate and heat, whisking constantly, until the chocolate melts and the liquid is warm. Do not allow the mixture to boil. Remove from heat.
In a bowl, whisk together the egg yolks and sugar until blended. Slowly pour in the hot chocolate mixture while whisking constantly until blended and the sugar dissolves. Pour the custard through a fine-mesh sieve into a 1 pt. measuring pitcher. Skim off any bubbles from the surface (I never do that part). Divide the custard evenly among the prepared ramekins or pots. Place the molds in the towel-lined pan and pour hot water into the pan to reach halfway up the sides of the molds. Cover the pan with aluminum foil. (That's called a bain marie.)
Bake the custards until they are set but still jiggle slightly when the ramekins are shaken, 40-45 minutes. Carefully transfer the baking pan to a wire rack, let the custards cool slightly, and then lift the ramekins out of the water bath. Cover and refrigerate the custards until well chilled, at least 2 hours or up to overnight. Serve the custards topped with whipped cream, if desired.
Bon appetit mes amis
PS If anyone knows how to get an accented e into a blog post, please let me know.