Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------KAREN PHILLIPS CBTX40A------------------------
1 c Heavy cream
3/4 c Whole milk
12 oz Semi-sweet chocolate;
-fine chopped
6 Egg yolks
1 tb Kahlua

EQUIPMENT: Measuring cup, cook's knife; cutting board, measuring
spoons, 2 1/2-qt saucepan, double boiler, rubber spatula, whisk,
instant-read test thermometer, 2 stainless steel bowls (1 large), 8
small pot de creme forms or custard cups, film wrap.

Heat the heavy cream and milk in a 2 1/2-qt saucepan over medium heat.
Bring to a boil. While the cream is heating, heat 1 inch of water in
the bottom half of a double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber spatula until
melted. Whisk the egg yolks into the melted chocolate. Slowly pour
the boiling cream and milk into the chocolate, whisking constantly.
Bring tjo a temperature of 160 degrees, about 3 1/2 to 4 minutes.
Remove the mixture from the heat and transfer to a stainless steel
bowl. Add the Kahlua. Cool in an ice water bath, stirring constantly
with a whisk to a temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme forms or custard
cups. Cover each with film wrap and refrigerate for 2 to 3 hours to
set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel Desaulniers

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