Chocolate Pots de Crème from The Times Cookery Book by Katie Stewart
Break the chocolate into a mixing basin. Set over a saucepan of hot, but not boiling water, and stir until softened and smooth. Pour the milk into a saucepan and warm gently. Remove the basin of ch...
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Cooking tools:
- Mixing bowl
- Saucepan
- Fine-mesh sieve
- Ramekin
- Whisk
- Spoon
Ingredients
- 4 egg yolks
- 1 tablespoon dark rum
- 1 oz (25 g) castor sugar
- ¾ pint (4½ dl) milk
- 6 oz (175 g) plain chocolate
- ¼ pint (1½ dl) double cream
- grated chocolate
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