Folk Fare: Pots Du Creme (Chocolate Custard)
For the ultimate chocolate dessert this Valentine's Day, try this rich French custard (not for those recovering from heart problems, I'm afraid).
2 cup
whole milk (or half-and-half)
6-8 oz.
semi-sweet chocolate, grated or chopped
1
3
/
4
cup
sugar
6
egg yolks (or 3 whole eggs)
1 tsp.
vanilla extract
2 Tbsp.
brandy or 1 Tbsp. instant coffee) (opt.)
In a double boiler (or heavy saucepan over low heat), heat milk, sugar, and chocolate until thick and smooth
In a small bowl, beat egg yolks (or eggs) until thick and lemon yellow
Slowly beat the chocolate mixture into the eggs
Add vanilla (and other flavorings)
Pour into 4-6 greased custard cups (or a baking dish) and place in a larger pan filled with water so it comes halfway up the custard dish sides
Bake at 325F for 20-25 minutes, or until custard is firm (if whole eggs are used, use the shorter baking time)
(Ginny Huszagh)
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Author:
Ted Crane
Last Modified:
Monday, June 19, 2000 00:07:26
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