French Custard (Pots De Creme)

1. 1

   Mix the two chocolates together In a large heat-proof bowl.

2. 2

   In a medium saucepan, bring the milk, cream and sugar to a boil, whisking constantly until the sugar is dissolved.

3. 3

   Whisk the egg yolks in a medium heat-proof bowl.

4. 4

   Gradually whisk the egg in a medium heat-proof bowl.

5. 5

   Gradually whisk in half the hot cream mixture.

6. 6

   Whisk the egg-and-cream mixture into the saucepan.

7. 7

   Cook over moderate heat, stirring with a wooden spoon until the custard coats the back of the spoon (about 4 minutes).

8. 8

   Pour the custard over the chocolate.

9. 9

   Let stand for 2 minutes then stir until smooth.

10. 10

    Transfer to a blender and puree for about a minute.

11. 11

    Pour into eight 4 ounce ramekins.

12. 12

    Refrigerate (at least 2 hours).

13. 13

    About 15 minutes before serving, remove from refrigerator and let stand at room temperature (for 15 minutes).

14. 14

    Then garnish with creme fraiche and chocolate shavings -- serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.