The Freshman Cook: Our Dessert~Chocolate Pots De Creme

This weeks dessert is chocolate pots de creme. Chocolate?! Is there any question? It’s chocolate! So delicious and creamy. You will love it. Easy to make also!! Here is your recipe: (adapted from Betty Crocker’s Cookbook)

2/3 cup milk chocolate chips

1 cup half & half

2 eggs

3 tablespoons sugar

2 tablespoons rum flavoring

dash of salt

 Heat your oven to 350 degrees. On the stove heat the chocolate chips

and the 1/2 & 1/2, stirring constantly until the chips are melted and the 

mixture is smooth. 

Your chocolate should look like this when it is done.

Take off the burner to cool while you set up 

your custard cups.

Set your custard cups in a baking dish. The dish needs

to be deep because you will be adding water to it.

Beat the eggs, sugar, rum flavoring, and 

salt in a separate bowl. 

Add the ingredients to the chocolate, a little bit at a time.

Stir after each addition.

Distribute the chocolate evenly into the custard cups.

I had set the baking pan up to handle 5 cups,

but I only needed 4. 

Add boiling water to your baking pan. You should add 

enough so that the water goes about 1/2 way up 

the custard cups. This is called a “bain marie” or a

water bath. This  technique is used a lot when making 

cheesecakes, custards, sauces or other items that

require a gentle heat that won’t break or curdle. 

This is a side picture so you can see the water 

about 1/2 way up.

Bake for 20 minutes.

This is how they look when they are baked. Remove 

the custard cups carefully, as they are very hot. 

Here they are, all finished. Wrap each cup in

saran wrap, and place in the refrigerator for at least 2 hours, 

but no more than 24 hr.

Enjoy your pots de creme.!

I hope you like this dessert! I have made this several times in different restaurants, but I have never used 

chocolate chips. I have always used a high quality chocolate, and I think that making it that way is much better. But it is important to try the recipes, and maybe make some changes where you feel it is necessary.

That is how you get to the point where you can sometimes look at a recipe, and know that it won’t work, or that it will. Just experience!!

Thanks for joining me today. Tomorrow we will debate the merits of a certain kitchen accessory.

Next weeks menu contain some recipes you might want to try for the Memorial Day weekend!!

See you tomorrow!!!


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