My battle with Pot De Creme

Woah! Pot De Creme! Why are you so unfailingly moody?! Really, you should take a chill pill.

So, I have recently ended my war with pot de Creme, and I wanted to share my new knowledge with the world...

Be careful not to crimp the edges of the foil when baking. It will trap the steam and curdle the custard.

Chocolate Pot De Creme
(makes 12 pots)

6oz. 58% chocolate chips
1 1/3 cup cream
2/3 c milk
2 tsp. Coffee extract OR brewed coffee
6 yolks
2T sugar

-heat cream and extract in small sauce pan.
-in a heat proof bowl combine chocolate chips and sugar
-pour heated cream over chocolate and sugar
-add yolks
-stir until smooth
-pour into ceramic pots
-bake in water bath, lightly covered with foil
-bake for approx. 20 min. at 350•
-custard will jiggle slightly but will still hold form. Be careful not to over bake! Check on them after 10 min, and continue to check every 5 min.

Enjoy!!