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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 8 |
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Directions: Preheat the oven to 325F.
Place the chocolate in a small bowl and set aside.
Place the sugar, egg, and egg yolks in a small bowl, mix well and set aside.
Place the milk and cream in a heavy bottomed saucepan and bring to a boil over medium high heat.
Pour half the milk mixture over the chocolate and stir until smooth. Pour the remaining half over the sugar-egg mixture, whisking all the while, and continue whisking until smooth. Set aside for 5 minutes.
Add the chocolate mixture to the sugar-egg mixture and stir well. Add the liquor, vanilla, and salt and stir well. Pour through a strainer and discard the solids.
Pour into six 8-ounce ramekins or a 1-quart mold and place in a hot-water bath. Bake until the center ripples but does not jiggle, about 30 to 35 minutes for the ramekins and 50 to 55 minutes for the mold.
Allow to cool to room temperature in the water bath, with plastic wrap placed directly on the surface of the custard. Refrigerate until firm and completely chilled, at least 3 hours and up to 3 days.
Serve this wonderful dessert with sweetened whipped cr
eme or a small bite of a rich chocolate cake (mini-cupcakes are perfectly sized!). You can also spoon the pot de creme into chocolate cups or molds for a rich and decadent presentation!
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