Pots De Creme

1. 1

   In a small saucepan, combine the egg, sugar and salt.

2. 2

   Whisk in cream.

3. 3

   Cook and stir over medium heat until mixture reaches 160*F. and coats the back of a metal spoon.

4. 4

   Remove from the heat; whisk in chocolate chips and vanilla until smooth.

5. 5

   Pour into small dessert dishes.

6. 6

   Cover and refrigerate for 8 hours or overnight.

7. 7

   Garnish with whipped cream if desired.

8. 8

   Note: Whoops!

9. 9

   This is sooo rich.

10. 10

    A little bit goes a long way.

11. 11

    So rich, like fudge on a spoon, I get a spoon full out once a day: ) If the egg cooks, just push through a seive, or strainer.

12. 12

    This is heavenly.

13. 13

    The first time I made it, I used the thermometer but by the time it got to 160 it curdled.

14. 14

    The next time, I didn't use the thermometer and used the spoon.

15. 15

    Don't let it boil, is the key.

16. 16

    Oh yeah, deboogie the egg first!

No additional tips available.