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Categories:Viewed: 14 - Published at: 3 years ago
Ingredients
- 1 c. light cream
- 1 (4 oz.) pkg. German sweet chocolate, coarsely chopped
- 2 tsp. sugar
- 3 beaten egg yolks
- 1/2 tsp. vanilla
- whipped cream (optional)
Method
- In a heavy small saucepan, combine light cream, chocolate and sugar.
- Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil and thickens.
- Gradually stir about half of the hot mixture into beaten egg yolks; return yolk mixture to saucepan.
- Cook and stir over low heat for 2 minutes more. Remove from heat.
- Stir in vanilla.
- Pour into 4 or 6 pot de creme cups or small dessert dishes.
- Cover and chill for 2 to 24 hours. Serve with whipped cream, if desired.
- Makes 4 to 6 servings.
