Try this Chocolate-Mint Pots de Creme recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 300.
Bring the cream and milk to a simmer in heavy medium saucepan over medium heat. Remove the pan from the heat. Add the mint leaves, cover, and steep for 10 minutes.
Put the chocolate in a large bowl. Strain the cream mixture into the chocolate and stir until completely melted. Whisk together the egg yolks, sugar and rum in another large bowl. Gradually whisk the warm cream mixture into the egg yolk mixture, then strain. Let stand for 2 minutes. Whisk until the custard is smooth.
Divide the custard among four 1-cup ramekins or custard cups. Arrange the ramekins in a roasting pan and carefully add enough warm water to the pan to come halfway up the sides of the ramekins. Cover the roasting pan with aluminum foil. Bake the custards until just set in center, about 30 minutes. Remove the ramekins from the water, uncover, and refrigerate until cold, at least 6 hours or overnight.
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Serving Size: 1 Serving (1260g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4023 | ||
Calories from Fat: 2913 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 323.6g | 432 % | |
Saturated Fat 142.9g | 714 % | |
Monounsaturated Fat 128.8g | ||
Polyunsanturated Fat 38.2g | ||
Cholesterol 10275.3mg | 3162 % | |
Sodium 10954mg | 378 % | |
Potassium 1868.7mg | 49 % | |
Total Carbohydrate 146.1g | 43 % | |
Dietary Fiber 13.1g | 53 % | |
Sugars, other 132.9g | ||
Protein 141.8g | 203 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4023
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