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Recipe: Chef Gusteaus’s Chocolate Pots de Crème

December 28, 2009

By Chef Gusteau

6 egg yolks

½ C Sugar

3 C Heavy Cream

1 tsp Vanilla extract

4 oz Dark Chocolate, crumbled

(enough for six 8-oz ramekins)

Preheat oven to 325 degrees.  Beat together egg yolks and sugar in a bowl and set aside.  Heat cream and vanilla in a saucepan over medium heat until just simmering.  Pour cream over chocolate in separate mixing bowl and stir until chocolate is dissolved.  Next, pour chocolate mixture over egg and sugar mixture and slowly temper eggs.  Tempering eggs slowly “cooks” the eggs without scrambling them.  Pour final egg mixture into ramekins and place in a water bath within a baking dish.  Bake until center of each ramekin is almost set.  Set aside and cool for at least 3 hours.

Monsieur Anton says:  At last, something for the sweet tooth!

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