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Name: Chocolate Pots De Creme
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 c Whipping cream; 2 Egg yolks; 1/3 c Sugar; 2 Whole Eggs plus; 1 c milk; whipped cream Lightly sweetened; 1/4 lb chocolate Finely chopped

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INGREDIENTS

1 c Whipping cream
2 Egg yolks
1/3 c Sugar
2 Whole Eggs ; plus
1 c milk
whipped cream ; Lightly sweetened
1/4 lb chocolate ; Finely chopped

Servings

INSTRUCTIONS

Bring chocolate, whipping cream and milk just to boiling point in small saucepan, stirring occasionally. When steam appears at edges of pan, remove from heat and whisk smooth. While liquid ingredients are cooking, lightly beat eggs, egg yolks and sugar to combine in medium mixing bowl. Do not let mixture get foamy. Whisking gently, dribble 1/4 cup hot milk mixture into eggs. Whisk until smooth. Gradually add more hot milk, whisking constantly, until all milk is combined with eggs. Pour through strainer into pitcher or 4-cup mixing cup. Divide mixture equally among 8 (1/2-cup) ramekins. Egg mixture should fill ramekins only 2/3 to 3/4 full. Place baking pan on middle rack of 300-degree oven and place ramekins in pan. Fill pan with very hot water to halfway up sides of ramekins. Cover loosely with sheet of foil or baking sheet and bake until edges are set and center of custard still trembles when shaken, 30 to 35 minutes. Remove baking pan from oven. Remove ramekins from baking pan and cool. Cover tightly and refrigerate until serving time. Serve, passing lightly sweetened whipped cream to add as wished. Yields 8 servings. Each serving, without whipped cream: 217 calories; 34 mg sodium; 124 mg cholesterol; 8 grams fat; 18 grams carbohydrates; 4 grams protein; 0.14 gram fiber. 217 calories; 34 mg sodium; 124 mg cholesterol; 8 grams fat; 18 grams carbohydrates; 4 grams protein; 0.14 gram fiber Recipe Source: Los Angeles Times - 03-28-1999 Recipe adapted from "Classic Home Desserts" by Richard Sax (Chapters, 1994) Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

NOTES

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Chocolate Pots De Creme

1 c Whipping cream
2 Egg yolks
1/3 c Sugar
2 Whole Eggs plus
1 c milk
 whipped cream Lightly sweetened
1/4 lb chocolate Finely chopped

Bring chocolate, whipping cream and milk just to boiling point in  small saucepan, stirring occasionally. When steam appears at edges of  pan, remove from heat and whisk smooth. While liquid ingredients are  cooking, lightly beat eggs, egg yolks and sugar to combine in medium  mixing bowl. Do not let mixture get foamy. Whisking gently, dribble  1/4 cup hot milk mixture into eggs. Whisk until smooth. Gradually add  more hot milk, whisking constantly, until all milk is combined with  eggs. Pour through strainer into pitcher or 4-cup mixing cup. Divide  mixture equally among 8 (1/2-cup) ramekins. Egg mixture should fill  ramekins only 2/3 to 3/4 full. Place baking pan on middle rack of  300-degree oven and place ramekins in pan. Fill pan with very hot  water to halfway up sides of ramekins. Cover loosely with sheet of  foil or baking sheet and bake until edges are set and center of  custard still trembles when shaken, 30 to 35 minutes. Remove baking  pan from oven. Remove ramekins from baking pan and cool. Cover  tightly and refrigerate until serving time. Serve, passing lightly  sweetened whipped cream to add as wished. Yields 8 servings.    Each serving, without whipped cream: 217 calories; 34 mg sodium; 124  mg cholesterol; 8 grams fat; 18 grams carbohydrates; 4 grams protein;  0.14 gram fiber. 217 calories; 34 mg sodium; 124 mg cholesterol; 8  grams fat; 18 grams carbohydrates; 4 grams protein; 0.14 gram fiber    Recipe Source: Los Angeles Times - 03-28-1999 Recipe adapted from  "Classic Home Desserts" by Richard Sax (Chapters, 1994)    Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Nutrition

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Serving Size: 1 Serving (114g)
Recipe Makes: 8

Calories: 376
Calories from Fat: 205 (55%)

Amt Per Serving		% DV

	Total Fat 22.7g	30 %
	Saturated Fat 11.5g	57 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 2.1g
Cholesterol 500.7mg		154 %
Sodium 54.5mg		2 %
Potassium 132.7mg		3 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 34.9g
Protein 8.6g		12 %
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.

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Calories per serving: 376

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