Chocolate Pots De Creme
- Prep Time: 20 Minutes (Total Time : 4 Hour 50 Minutes)
- Serving Size: 4
- 3/4 cup Milk
- 3/4 cup Half-and-half
- 3 squares BAKER'S Semi-Sweet Baking Chocolate
- 3 Egg Yolks
- 2 tablespoon Sugar
- Boiling Water
PREHEAT oven to 325?F. Place four 6-oz. custard cups in 13x9-inch baking pan; set aside.
PLACE milk, half-and-half and chocolate in medium saucepan. Bring just to boil on medium heat, stirring constantly. Remove from heat; stir until chocolate is completely melted and mixture is well blended. Set aside. Beat egg yolks and sugar in medium bowl with wire whisk until well blended. Gradually add hot milk mixture, beating with wire whisk until well blended after each addition. Pour evenly into custard cups. Place pan in oven. Carefully pour boiling water into pan to come halfway up sides of custard cups.
BAKE 25 to 30 min. or until custards are just set around edges but still soft in centers. Remove cups from pan of water. Cool completely. Cover and refrigerate at least 4 hours before serving. Store leftover custards in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
Savor a serving of this chocolaty dessert on special occasions.
RECIPE COURTESY OF KRAFT FOODS