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Little Chocolate Pots de Crème Recipe
Little Chocolate Pots de Crème
Michel Rostang, restaurant Michel Rostang, Paris
Michel Rostang, restaurant Michel Rostang, Paris
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Waiting time: 12 hours
Cooking time: 50 minutes

Difficulty: Easy
Chef's Note

A recipe from the "Bistrots d’à côté": Flaubert, La Boutarde and L'Absinthe

For 6 servings

- 1 liter (4 cups) partly-skim milk
- 250 g (9 oz.) dark chocolate
- 175 g (7/8 cup) sugar
- 8 egg yolks
- 1 whole egg
  1. Chop the chocolate with a knife and place in a large heat-resistant bowl. Bring the milk and sugar to the boil. Once it begins to boil, remove from the heat and pour over the chocolate. Stir gently until smooth.
  2. Cool, then whisk in the egg yolks and whole egg. Strain and refrigerate for 12 hours.
  3. Divide the mixture into little individual dishes, allowing 2 per person.
  4. Preheat the oven to 90° C (180° F). For a convection oven, place the dishes directly on the rack. For a traditional oven, place them into an oven-proof dish and pour in water to reach 3/4 up the sides. Cook in the oven for 50 minutes.
  5. Cool, then refrigerate until serving time. The surface of the cream should be smooth and shiny as a mirror.

We recommend a 15-year old Maury Mas Amiel

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