Chocolate Pots de Crème

Pots de crème are creamy custards served in tiny cups. Make this dessert the night before, and chill until you're ready to serve.

Yield:

8 servings (serving size: 1 custard)

Recipe from

Nutritional Information

Calories 196
Caloriesfromfat 36 %
Fat 7.8 g
Satfat 3.7 g
Monofat 2.7 g
Polyfat 0.4 g
Protein 5.7 g
Carbohydrate 31.3 g
Fiber 1.9 g
Cholesterol 54 mg
Iron 1 mg
Sodium 87 mg
Calcium 106 mg

Ingredients

2 large eggs
2 1/2 cups fat-free milk
3/4 cup sugar
1/4 cup unsweetened cocoa
1/8 teaspoon salt
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, chopped

Preparation

Preheat oven to 350°.

Place eggs in a medium bowl; stir with a whisk until eggs are lightly beaten.

Combine milk, sugar, cocoa, and salt in a medium saucepan over medium heat. Cook until sugar dissolves, stirring occasionally (about 3 minutes). Add vanilla and chocolate; stir until chocolate melts.

Gradually add 1/4 cup hot milk mixture to eggs, stirring constantly with a whisk. Add egg mixture to milk mixture in pan, stirring with a whisk to combine. Pour into 8 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan; cool completely on a wire rack. Chill 8 hours or overnight.

Note:

Lorrie Hulston Corvin,

March 2005