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Mr Handyman's Toolbox Of Treats Gift Basket - Celebrate the man that can DO EVERYTHING! We fill this paperboard tool box gift tote to overflowing with gourmet goodies and treats to satisfy all his crunchy cravings. Featuring Savory Beef Salami, Camembert Cheese, Chocolate ...
48 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in two gold foil candy/truffle boxes (24 per box) with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate ...
24 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in a gold foil candy/truffle box with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate Chip, New ...
6 Pc Chocolate Mini Cheesecake Assortment - Perfect for a dinner party, or just to keep on hand for that special ending to any meal. Two each: Rocky Road, White Chocolate and Chocolate Topped New York Style. Keep frozen, they thaw quickly...Enjoy! Perfect for a dinner party, ...
2 Lb Chocolate Topped New York Style Cheesecake - Same as our 3lb but in a new, smaller size! Our classic New York Style cheesecake topped with a silky, smooth layer of rich Chocolate Ganache. Serves 8. Same as our 3lb but in a new, smaller size! Our classic New York Style ...
Chocolate Earl Grey Pots de Crème
Ingredients
8 ounces semisweet chocolate, finely chopped
2 cups half-and-half
1/2 cup granulated sugar, divided
2 Earl Grey tea bags
6 large egg yolks
1 teaspoon vanilla extract
Preparation
1. Position a rack in center of oven and preheat to 325°F. Coat six 5-ounce ramekins lightly with non-stick cooking spray. Place ramekins in a large baking or roasting pan and set aside.
2. Place chocolate in a medium bowl and set aside.
3. Place half-and-half in a medium saucepan and bring to a simmer. Remove from heat and add tea bags. Stir and let infuse for 15 minutes.
4. Remove tea bags from half-and-half. Stir half of sugar into half-and-half. Bring to a simmer over medium heat, stirring to dissolve sugar. Pour hot mixture over chopped chocolate in bowl. Let stand for 30 seconds, then whisk until chocolate is completely melted and mixture is smooth.
5. In a medium bowl, whisk together egg yolks with remaining 1/4 cup sugar until blended. Gradually whisk about one-third of hot chocolate mixture into egg mixture. Whisk in remaining chocolate mixture and vanilla. Carefully pour custard mixture through fine-mesh sieve into prepared ramekins, dividing it evenly.
6. Place baking pan on oven rack and carefully pour enough hot water into pan so that it comes halfway up sides of ramekins. Cover pan loosely with aluminum foil and bake for 30-40 minutes, until custards jiggle slightly and are very shiny.
7. Remove ramekins from water bath and cool on wire rack for 30 minutes.
8. Refrigerate pots de crème for at least 3 hours before serving.
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Flavonoids, also found in wine are types of pigments that are water-soluble and created by plants of many varieties. There are thousands of different flavanoids. Plants use flavonoids in the process of photosynthesis.
How the human body actually uses and/or processes flavonoids is still not determined but they have been linked to good health in many areas - particularly blood circulation.
If you are a science buff, then you'll be interested to know that flavonoids are polyphenolic compounds containing 15 carbon atoms, two benzene rings joined by a linear three carbon chain. If you're just an average, everyday person with a sweet tooth, then you'll be interested to know that good things are contained in a single bite of dark chocolate. So please, put down the chemistry book and enjoy some today!