Petits Pots De Crème Au Chocolat

1. 1

   Preheat the oven to 325 degrees Fahrenheit. Place the milk, cream, chocolate and vanilla bean in a heavy-bottomed saucepan and bring to a boil. Using a wooden spoon, cream the egg, egg yolks, and sugar together until thick and light. Pour in the melted chocolate mixture and stir to blend. Strain into a large liquid measuring cup and discard the vanilla bean. Remove any froth by skimming across the top with a metal spoon.

2. 2

   Pour the mixture into six 1/3-cup ceramic pots or espresso cups, filling them up to the top. Set the pots in a baking dish and pour in enough hot water to come up to about 1/2 inch below their rims. Bake for 30 minutes, or until the surface of the custard feels elastic when you touch it with your finger, and your finger comes away clean. If this is not the case, continue to cook for a little while longer.

3. 3

   Remove the pots from the water bath and allow to cool. Once the pots are cold, place the whipped cream in a pastry bag fitted with a star-shaped nozzle. Pipe rosettes of whipped cream onto the top of the post and sprinkle with a little grated chocolate to serve. Top with optional garnishes, as you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.