Wednesday, September 21, 2011

Pots De Creme (little pots of chocolate cream)

Category: Dessert
Difficulty Rating: Very Easy

 I think part of Pots De Creme's charm is that it's usually made in cunning little ramikens or pretty coffee cups. Small things tend to be so ...cute. Like Bichon Poodles or baby penguins or baby... ANYTHING! The other part of it's charm is that it is--the best, richest, chocolate pudding-type thing you ever laid your mouth on. It goes together in a blender in about 15 minutes, which is also charming. From Bon Appetit magazine, circa 1977. Yield: Serves 6.


6-oz chocolate chips or broken chocolate ( use any quality SEMI-sweet baking chocolate that you like--don't use bittersweet. Not enough sugarrrrr.)
2 T sugar
Salt, a dash
1 T rum or good vanilla extract (don't use imitation vanilla-blech!)
1 egg
3/4 C milk, heated to boiling point, but not boiled
Whupped Cream ( this is optional for some, but for me, it's manditory)

Place all ingredients in blender. Run blender 1 minute on low speed (a stick blender is fine). Pour equally among 6 ramikens, demitasse cups, or pretty stoneware or china coffee-cups. Chill for 2 hours or until firm. Top with whupped cream, if desired.

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