Chocolate Pots Of Creme
Serves 6For a stimulating sweet, nothing beats chocolate. A study found that people are more turned on by the sensation of dark chocolate melting in their mouths than by kissing. The reason: it’s rich in phenylethylamine, a “love chemical” that releases feel-good endorphins. For best results, Kilham suggests using “the highest cocoa-solid content you can consume—preferably above 70 percent.”
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Ingredients:
Whisk together egg, egg yolk, and sugar in large bowl. Set aside.
Bring evaporated milk and milk to a boil in medium saucepan. Remove from heat, and stir in chocolate. Return to heat, and simmer 1 minute, or until chocolate is melted, whisking constantly.
Whisk 1/2 cup chocolate mixture into egg mixture. Add remaining chocolate mixture to egg mixture in steady stream, whisking constantly. Stir in vanilla, nutmeg, and salt.
Pour 1/3 cup custard into each custard cup. Place roasting pan in oven, and fill half full with boiling water. Bake 25 to 30 minutes, or until custards are set. Remove custard cups from water bath with tongs, cool, then chill. Serve garnished with whipped cream and sprinkling of ground nutmeg, if using.
1 egg
1 egg yolk
2 Tbs. sugar
1 5-oz. can low-fat or fat-free evaporated milk
⅓ cup low-fat or skim milk
2 oz. chopped bittersweet chocolate, such as Green & Black’s Organic Baking Bar, or 1 cup bittersweet chocolate chips
¼ tsp. vanilla extract
¼ tsp. ground nutmeg, plus more for sprinkling, optional
Pinch of salt
whipped cream for garnish, optional
Preheat oven to 300°F. Place 6 1/2-cup ramekins in large roasting pan.
1 egg yolk
2 Tbs. sugar
1 5-oz. can low-fat or fat-free evaporated milk
⅓ cup low-fat or skim milk
2 oz. chopped bittersweet chocolate, such as Green & Black’s Organic Baking Bar, or 1 cup bittersweet chocolate chips
¼ tsp. vanilla extract
¼ tsp. ground nutmeg, plus more for sprinkling, optional
Pinch of salt
whipped cream for garnish, optional
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Directions:Preheat oven to 300°F. Place 6 1/2-cup ramekins in large roasting pan.
Whisk together egg, egg yolk, and sugar in large bowl. Set aside.
Bring evaporated milk and milk to a boil in medium saucepan. Remove from heat, and stir in chocolate. Return to heat, and simmer 1 minute, or until chocolate is melted, whisking constantly.
Whisk 1/2 cup chocolate mixture into egg mixture. Add remaining chocolate mixture to egg mixture in steady stream, whisking constantly. Stir in vanilla, nutmeg, and salt.
Pour 1/3 cup custard into each custard cup. Place roasting pan in oven, and fill half full with boiling water. Bake 25 to 30 minutes, or until custards are set. Remove custard cups from water bath with tongs, cool, then chill. Serve garnished with whipped cream and sprinkling of ground nutmeg, if using.
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