Pots de Yum!

Oooo la la!

I made these awhile ago, but worth recording.

The recipe is from the "The Girl and the Fig"

cookbook. Kim bought me the cookbook

while we were on our girls trip

to Sonoma/San Fransisco this past fall.

What a great restaurant - delcious food,

great wine, great weekend!

* *

Chocolate Pots de Creme:

1 cup milk

3/4 cup heavy cream

7 oz. bittersweet chocolate, roughly chopped

1 tsp. vanilla extract

6 egg yolks

1/3 cup sugar

Preheat the oven to 350.

Place the milk and cream in a saucepan and

bring to a boil. Remove from the heat.

Add the chocolate and vanilla, cover,

and allow the chocolate to melt.

In a large bowl, whisk the egg yolks and sugar.

Remove any foam. Stir the chocolate mixture until smooth

and consistent and slowly whisk it into the egg mixture.

Strain the mixture and chill until

cool, about 1 hour.

Place 6 ramekins in a baking pan. Fill ea. ramekin

with the chocolate mixture and pour boiling water into

the baking pan around the ramekins.

Cover the pan with foil.

Bake in bath for about 1 hour or until just set.

Eat straight from the oven, or refridge for 2 hours.

*I topped with whipped cream, chocolate shavings and a

fresh raspberry.