Chocolate pot de creme

Adapted from America's Test Kitchen

Serves 4

• • 3 egg yolks

  • 2 tbs sugar

  • 8 oz cups heavy cream

  • 1 oz whole milk

  • 5 oz dark chocolate (50-60% cocoa)

  • 1 tbs vanilla extract

  • 1/8 tsp of salt (heavy pinch)

Notes on ingredients:

If substituting higher cocoa chocolate, reduce the quantity slightly, replacing with sugar to compensate.

Method:

• 1. Combine egg yolks and sugar in a saucepan, whisk until smooth

  2. Add the cream and milk, cook over medium-low heat until you reach a temperature of 175F.

  3. Chop up the chocolate and add to the saucepan, bring back to a temp of 170, stirring.

  4. Add the vanilla extract and stir.

  5. Pour the mixture through a fine-mesh strainer back into the measuring jug you used for the cream.

  6. Pour into 4 ramekins, carefully dividing for even portions.

  7. Leave on the counter to cool at room temperature.

  8. Cover with plastic wrap and move carefully without tilting to the refrigerator to firm up.

Eat at room temperature.

http://userealbutter.com/2011/09/18/chocolate-pots-de-creme-recipe/

http://leitesculinaria.com/78817/recipes-chocolate-pots-de-creme-2.html