Chocolate Pots de Crème and Almond Wafers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Master baker Nick Malgieri’s Perfect Chocolate Loaf Cake was, well, perfect. And chocolate cake perfection can only be topped by one thing – chocolate custard perfection. So, naturally, I referred back to one of the nation’s best bakers for the seamless m
Ingredients
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 6 egg yolks
- 1 vanilla bean, split
- 12 ounces bittersweet chocolate, cut into 1/4" pieces
- 8 aluminum cups
Instructions
- Bring the heavy cream, half of the sugar and the vanilla bean (scraped, plus whole pod) to a boil in a saucepan.
- Whisk together the egg yolks with the remaining other half of the sugar in a separate bowl.
- Whisk 1/3 of the boiling milk mixture into the egg yolks, stirring constantly. (Note: This is the "tempering" process, which ensures that you won't end up with scrambled eggs!)
- Return the combined egg/milk mixture to the saucepan with the remaining milk and continue cooking it for 15-20 seconds until slightly thickened.
- Strain the cream into a bowl containing the chocolate. Whisk until completely smooth.
- Pour the mixture into the aluminum cups and refrigerate until cooled. Top with Almond Wafers (recipe below).
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