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