Franco’s Chocolate Pots De Creme

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Make ahead. Refrigerate until ready to serve. Top with whipped cream.

Ingredients Nutrition

  • 1 12 cups heavy cream
  • 1 12 cups whole milk
  • 14 cup sugar
  • 4 ounces semi-sweet chocolate baking squares, chopped
  • 5 egg yolks
  • 1 large egg
  • 1 tablespoon rum
  • 1 pinch salt

Directions

  1. Preheat oven to 300°F
  2. Heat cream and sugar in small saucepan, stirring constanly until sugar is dissolved.
  3. Add chocolate, stir with rubber spatula until well blended.
  4. Remove from heat and set aside.
  5. Place egg, salt and egg yolks in a bowl whisk until pale and slightly thickened.
  6. Heat milk and slowly pour over egg mixture, whisking constantly.
  7. Add rum and whisk.
  8. Add egg mixture to chocolate mixture, whisking slowly to blend.
  9. Pour equally into 6 (6 ounce) ramekins.
  10. Place cups in a 13 x 9 pan and pour boiling water into pan around cups to about 1 1/2 inches deep.
  11. Bake 35 minutes or until tops darken.
  12. Chill 2 hours.