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Chocolate Pots de Creme


1 Cup Milk
1 Cup Cream
250g (8oz) dark chocolate
6 egg yolks, lightly beaten
1 tablespoon finely grated orange rind
Sugared Violets to decorate (optional)

Heat the milk, cream and chocolate in a bowl set over a pan of simmering water. Stir until the chocolate is melted but do not allow to boil. Cool, and combine with the beaten egg yolks and orange rind. Pour into 6 individual pots or moulds. Arrange them in a baking dish with enough hot water in the dish to come halfway up the sides of the custards and bake in moderately slow oven preheated to 160C (325F) for 25 minutes or until set (test with sharp knife, should come out clean). Remove allow to cool and chill before serving.

Sugared Violets
Fresh violets with stems cut very short. Froth a little egg white with fork, brush gently onto petals with soft brush and sprinkle with castor sugar. Allow to dry on wire rack.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.