I’m very suspicious of people who don’t.
This dessert is so smooth and so rich that the portion size, which is small by my standards, is just right.
It really helps to have a set of ramekins. But frankly, I’m not sure you couldn’t do this in one dish as long as it was broad enough that the depth would be no more than about 1 1/2 inches when poured.
Top with freshly made whipped cream and shave some bittersweet chocolate, and you have an elegant and very satisfying dessert.
This is my Joy of Cooking recipe.
- 6 lg egg yolks
- 1/2 c sugar
- 1/4 c unsweetened cocoa
- 2 c milk or half and half
- 2 oz finely chopped bittersweet or semi-sweet chocolate
- 1 tsp vanilla
- Whisk until blended, the egg yolks, sugar and cocoa
- Bring to a simmer the milk. Add the chopped chocolate and stir until melted
- Whisk some of the milk into the egg mixture. Keep adding and whisking until all has been added.
- Pour into ramekins and seal each with foil.
- Place in a large baking dish, not touching and fill will boiling water to 1 inch up the sides of the ramekins.
- Preheat oven to 325°. Place in oven and bake for 35-45 minutes. Center will be shaky.
- Cool for at least 30 minutes.
- Katy S: Peppermint Pattie Pots de Crème | Eating Well (eatingwell.com)