Milk-Chocolate Pots de Creme
Recipe from Food & Wine

Pot de creme ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso is supersilky and dense.

Milk-Chocolate Pots de Creme
Con Poulos

by 2  people

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  • 10   ounces 
    milk chocolate, finely chopped
  • 3   ounces 
    bittersweet chocolate, finely chopped
  • 1   cup 
  • 1   cup 
    heavy cream
  • 1/4  cup 
  • 5   
    large egg yolks
    Creme fraiche and chocolate shavings, for garnish
In a large heatproof bowl, combine the milk and bittersweet chocolates.
In a medium saucepan, bring the milk, heavy cream, and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
Let the pots de creme stand at room temperature for 15 minutes. Garnish with creme fraiche and chocolate shavings; serve.

The pots de creme can be refrigerated for up to 3 days.
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