I happened on these little pots de crème the other day-I can't resist adding esoteric or eccentric pieces to my "Battery de Cuisine". I'm sure I'll use them a couple of times and retire them to the china closet with my other "finds".
This chocolate pudding is so easy, so tasty and so satisfying-and now I have the correct little pot to bake them in.
1 1/4 cups half and half
3 1/2 ounces bittersweet chocolate
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon flavored liqueur-Grand Marnier, Frangelica-etc
Pinch of salt
Heat the half and half to the simmering point-don't boil. Off heat, add the sugar and chocolate-let sit for 5 minutes-whisk until smooth.
In a separate bowl, whisk the egg yolks, vanilla and other flavoring.
Whisk the half and half mixture into the yolk mixture, and strain into a small pitcher.
Pour the chocolate egg mixture into the pots de crème, bake in a Bain Marie in a preheated 300 degree oven for 30 minutes.
Chill before serving and serve with whipped cream .