Milk-Chocolate Pots de Creme

1. 1

   In a large heatproof bowl, combine the milk and bittersweet chocolates.

2. 2

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

3. 3

   In a medium heatproof bowl, whisk the egg yolks.

4. 4

   Gradually whisk in half of the hot cream.

5. 5

   Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.

6. 6

   Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.

7. 7

   Transfer the mixture to a blender and puree until very smooth, about 1 minute.

8. 8

   Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.

9. 9

   Let the pots de creme stand at room temperature for 15 minutes.

10. 10

    Garnish with creme fraiche and chocolate shavings; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.