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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heatproof bowl, combine the milk chocolate and bittersweet chocolates; set aside. | 2. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. | 3. In a medium heatproof bowl, whisk the egg yolks; gradually whisk in half of the hot cream. | 4. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, (this will take about 4 minutes). | 5. Pour the custard over the chocolate and allow to stand for 2 minutes, then stir mixture until smooth. | 6. Transfer the mixture to a blender and puree until very smooth, (about 1 minute). | 7. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, (Allow about 2 hours to chill). | 8. To serve set the pots de crème at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk chocolate	10	ounces	chopped	59.5339	3.5437	2.353	4.138999999999999
chocolate	3	ounces	bittersweet chopped	508.599	39.038000000000004	6.6254	36.2568
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
egg yolk	5			273.7	3.0515	13.481	22.559
creme fraiche				-	-	-	-
chocolate shaving				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.