free shipping Free Ground Shipping
Enter Delivery Address
Click to verify BBB accreditation and to see a BBB report.
Login Cart Register
Contact Us Email Support Team
Avg. response time: 15 MIN
8AM to 8PM EST, MON to FRI
Home
Chocolate.comArticlesMilk Chocolate-Caramel Pots de Creme
Latest Products

Elsylee's Fall Cookie Trio - Celebrate this Fall/Holiday season by experiencing these delightfully rich and spice-filled flavors. These cookies are a perfect Fall/Holiday gift or a great addition to any home entertaining. In this delicious trio you will receive ...

Mavrakos Peppermint Bon Bon Cream 9 Piece - A fresh peppermint cream mint is blended together and covered in Mavrakos dark chocolate and topped with real peppermint sprinkles. A refreshing Mavrakos recipe that hasn’t been tasted for over 25 years! A fresh peppermint ...

Christmas Green Swirl Lollipop Tree - Christmas Green Swirl Lollipop Tree For an unforgettable gift, send a chocolate Swirl lollipop tree! These decadent Swirl Lollipop Trees are formed into a gorgeous Christmas tree and are made with the finest of chocolate and ...

Latest Articles

Milk Chocolate-Caramel Pots de Creme



Ingredients

8 ounces milk chocolate, finely chopped
1/3 cup granulated sugar
2 cups half-and-half
6 large egg yolks
1/8 teaspoon salt
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 spray. Place ramekins in a large baking or roasting pan and set aside.


2. Place chocolate in a medium bowl and set aside.

3. In a medium, heavy-bottomed saucepan, combine sugar and 2 tablespoons water and place over medium heat. Cook, stirring occasionally until sugar dissolves. Increase heat to high and cook without stirring, occasionally brushing down sides of pan with a wet pastry brush, until sugar caramelizes and turns a deep amber color, about 15 minutes. Remove pan from heat and carefully pour in half-and-half, stirring until smooth. If any large pieces of caramel remain, place saucepan over medium heat and bring to a boil, stirring occasionally, until pieces dissolve and mixture is smooth.

4. Pour hot caramel over chopped chocolate in bowl. Let stand 30 seconds, then whisk until chocolate is completely melted.

5. In a medium bowl, whisk yolks. Gradually whisk one-third of hot chocolate mixture into yolks. Whisk in remaining chocolate mixture, salt 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 the sides of ramekins. Cover pan loosely with aluminum foil and bake for 40-50 minutes, until custards jiggle slightly and are very shiny.

7. Remove ramekins from water bath and cool on wire rack for 30 minutes.<BR>8. Refrigerate pots de crème for at least 3 hours before serving.


Next Article:  Mexican Coffee Fudge

All Chocolate Articles | Christmas Chocolate | Corporate Gifts

Receive a Free $5.00 Gift Certificate:  Register for newsletter
Featured Products
Tall Tower
$150.00

Thanksgiving Gift Basket
$70.00

Autumn Gift Basket
$68.00

Twelve Pure 23 Carat Italian Gold Truffle Gateaux
$47.00

7 Inch Gold Rush Carrot Cake
$40.00