Bittersweet Chocolate Pots de Creme

 Bittersweet Chocolate Pots de Creme

from Ellen's kitchen, with thanks to Baking with Less Sugar, by Joanne Chang, serves 8

Ingredients:

• 4 cups whole milk (I used 2% was still great)
• 10 oz bittersweet chocolate, finely chopped
• 2 large eggs, plus 4 egg yolks
• 1 1/2 tsp kosher salt
• 1 tbs vanilla extract
• unsweetened heavy cream, whipped to soft peaks, for optional garnish
• shaved chocolate, for optional garnish

Place:

• rack in center of oven and preheat to 325

Heat:

• milk in medium saucepan over medium heat until scalded (small bubbles form on edges of milk and it is almost, not quite, to a boil).  Turn off the heat.

Bring:

• double boiler to gentle simmer over medium heat.  Place chocolate in top pot and heat, stirring occasionally until chocolate is completely melted and smooth.  

Set:

• fine mesh strainer over measuring cup or pitcher.  

Pour:

• scalded milk over melted chocolate and whisk to combine well.  Let sit for 2-3 minutes and whisk again to ensure completely blended.  

In:

• large bowl, whisk together eggs and yolks and slowly whisk hot milk-chocolate mixture into the eggs, stirring constantly.  Strain the mixture through the strainer.  Stir in salt and vanilla.

Boil:

• water for next step.

Arrange:

• eight 6 oz ramekins in a roasting pan with deep sides.  Pour the custard mixture evently into ramekins.  Carefully move roasting pan into the oven.  Fill the pan with hot water halfway up the sides of the ramekins, making a water bath.

Bake:

• for 35-45 minutes (took me 45), or until just set.  Be sure to start checking early, as baking time will depend on thickness of ramekin and roasting pan.  The pots de creme will wiggle stiffly like Jello-O when done.  Carefully remove roasting pan from oven and let ramekins cool in water bath.

Remove:

• cooled ramekins from roasting pan, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.

Optional Garnish:

• garnish with spoonful of whipped cream and shaved chocolate.