. . : Rose's Chocolate Pots De Creme Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Rose's Chocolate Pots De Creme
Category Desserts
Total Hits 603
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

---------------------------KAREN PHILLIPS CBTX40A--------------------------- 1 c Heavy cream

3/4 c Whole milk

12 oz Semi-sweet chocolate;

-fine chopped 6 Egg yolks

1 T Kahlua

EQUIPMENT: Measuring cup, cook's knife; cutting board, measuring spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), 8 small pot de

creme forms or custard cups, & film wrap. Heat the heavy cream and milk in a 2 1/2-qt saucepan over medium heat. Bring to a boil. While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream and milk into the chocolate, whisking constantly. Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove the mixture from the heat and transfer to a stainless steel bowl. Add the Kahlua. Cool in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 minutes. Evenly divide the mixture into 8 small pots de creme forms or custard cups. Cover each with film wrap and refrigerate for 2 to 3 hours to set before serving. Serve within 2 days. Source: Death by Chocolate Cookbook by Marcel Desaulniers

Render: 0.001 Sec ¦ By AhmBay