lace the egg yolks and creme de menthe in a blender. Pour
nto pudding and fill 4 pot de creme pots; place plastic wrap on
or 10 more minutes.
Pot de Creme can be prepared one day
MAKE THE POTS DE CREME Preheat the oven to 325\
lace 6 - 3/4 cup pot de creme cups, or custard cups, in
Combine the egg, sugar and salt and beat till thick. Add milk.
Cook over boiling water 5 minutes, stirring constantly. Remove from water.
Stir in chocolate and vanilla till smooth.
Pour in 5 demitasse or Pot de Creme cups.
Chill several hours.
Heat milk to boiling point.
Place all other ingredients in an electric blender, and add hot milk.
Blend at low speed one minute.
Stir with a rubber spatula to remove bubbles.
Pour into pot de creme cups and chill several hours before serving.
hocolate mixture into six pots de creme cups, demitasse cups or souffle
ell.
Pour mixture into pot de creme cups and place in the
In a heavy small saucepan, combine light cream, chocolate and sugar.
Cook and stir over medium heat about 10 minutes or until mixture comes to a full boil and thickens.
Gradually stir about half of the hot mixture into beaten egg yolks; return yolk mixture to saucepan.
Cook and stir over low heat for 2 minutes more. Remove from heat.
Stir in vanilla.
Pour into 4 or 6 pot de creme cups or small dessert dishes.
Cover and chill for 2 to 24 hours. Serve with whipped cream, if desired.
Makes 4 to 6 servings.
f you use teacups, this recipe will yield 2 cups, rather
f salt in a small pot until it just comes to
luminum foil and bake pots de creme until set but still a
Put everything in the blender except the cream.
Liquify in blender.
Heat the cream to boiling, stirring constantly.
Pour cream into blender.
Blend very well until all ingredients are mixed.
Pour into sherbets about half full.
Chill this, top with whipped cream.
in a kettle or small pot, bring about 4 cups water
emon grass in a small pot. Bring to a boil over
vanilla and pistachios into a pot and place over medium heat
Place all ingredients except cream in blender.
Blend on low for 60 seconds.
Pour into individual demitasse cups or Pots de Creme pots and chill 2 hours or until set.
Serve with whipped cream.
Yields 4 to 5 good size servings.
Very rich.
nto 8 ungreased ovenproof pots de creme cups or 8 ungreased custard
Combine first 5 ingredients in food processor.
Blend on high until chocolate pieces are smooth.
Pour into 6 pots de creme or demitasse cups.
Chill until firm.
Garnish with fruit, dollop of whipped cream and/or chocolate shavings.
Serve with petite, elegant cookies.