Bittersweet Chocolate pots de creme

By Arnette

This quick version of a classic French pudding comes together on the stovetop in minutes and then chills.

Ingredients

• 1 1/2 cup half-and-half
• 3/4 cup whole milk
• 6 large egg yolks
• 1 1/2 cup bittersweet chocolate chips
• 6 tablespoon sugar
• kosher salt

Preparation

Step 1

Heal the half-and-half and milk in small saucepan over midium het until scalding hot. Meanwhil, whick the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.

Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bow.

Divide the mixture between 6 6-oz ramekins . Refrigerate until set, at least 1 hour.