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    You are in: Home / Recipes / Milk-Chocolate Pots De Crème Recipe
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    Milk-Chocolate Pots De Crème

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Bev's Note:

    Traditionally French Custard, this super silky milk chocolate version from pastry Chef Frank Urso In Philadelphia is a decadent treat. I discovered this recipe in Food and Wine Magazine. Cook time reflects time to chill in the refrigerator.

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    Units: US | Metric



    1. 1
      In a large heatproof bowl, combine the milk chocolate and bittersweet chocolates; set aside.
    2. 2
      In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved.
    3. 3
      In a medium heatproof bowl, whisk the egg yolks; gradually whisk in half of the hot cream.
    4. 4
      Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, (this will take about 4 minutes).
    5. 5
      Pour the custard over the chocolate and allow to stand for 2 minutes, then stir mixture until smooth.
    6. 6
      Transfer the mixture to a blender and puree until very smooth, (about 1 minute).
    7. 7
      Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, (Allow about 2 hours to chill).
    8. 8
      To serve set the pots de crème at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings.

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    Nutritional Facts for Milk-Chocolate Pots De Crème

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 370.1
    Calories from Fat 229
    Total Fat 25.4 g
    Saturated Fat 13.6 g
    Cholesterol 184.2 mg
    Sodium 59.3 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 1.2 g
    Sugars 24.5 g
    Protein 6.0 g

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