Servings: 2
This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.
Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.
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This is one of my favorite fine cooking recipes. The first time I made it I was suspicious of the recipe and worried about scrambling the egg yolks. I didn't get the milk quite hot enough, and ended up with a sad, grainy chocolate soup. But because the recipe is so quick and easy I was able to remake it in no time. Since then, I've made it with semi-sweet chocolate (added no sugar) and lowfat milk or whatever milk/chocolate I've had on hand and it's turned out great. It's definitely richest with the bittersweet/whole milk though, but I've never needed to strain it.
Instant chocolate nirvana! I had some left over Belgian dark chocolate - used it up. Didn't bother straining - too busy licking the warm chocolate lava off of the pan. Make it - you will not regret it.
A snowy, lazy New Year's Day - felt like playing in the kitchen, but something easy with little mis en place with few ingredients and voila, here is the recipe for just my husband and myself! Other pots de creme recipes have been delish, but this was just so easy, it was suspect...yet - it was fantastic! I will be making this with the Creme Fraiche Whipped Cream for a luncheon this Saturday for 10 - I cannot wait!
5 STARS for both the ease of the recipe and how delicious it comes out! Great recipe for last minute dessert idea!
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