Chocolate Pots de Creme

By miss5elements

Adapted from The Zuni Cafe Cookbook, by Judy Rodgers
Oprah.com | January 01, 2006

This baked custard is quite rich—if you'd like to make six smaller portions, you can use ovenproof espresso cups and reduce the cooking time to 30 minutes. Begin checking for doneness after 25 minutes—the custard is nicest when it's still slightly soft.

Ingredients

• 3 ounces bittersweet chocolate , coarsely chopped
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 2 tablespoons sugar
• 4 egg yolks
• Splash Cointreau or Frangelico (optional)

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

Preheat oven to 300°. In the top half of a double boiler, or in a small pan or bowl suspended over, but not touching, simmering water, melt chocolate with 1/2 cup cream, stirring occasionally. Remove from heat. In a small saucepan over medium heat, warm remaining 1/4 cup cream, milk and sugar, stirring just until sugar dissolves. Remove from heat. In a medium bowl, whisk yolks; slowly stir in warm milk mixture. Pour egg mixture through a strainer set over the melted chocolate; stir to combine. Stir in liqueur, if using.

Divide mixture among four 4- to 6-ounce ramekins or custard cups; place cups at least 1 inch apart in a 9 x 13 x 2 baking pan. Place pan on oven rack and add hot water until it reaches 1/2 inch beneath the lip of the cups.