Chocolate Cream Pots from Laura Calder

Chocolate Cream Pots

1 cup heavy cream
1 cup milk
1 teaspoon vanilla
4 ounces bittersweet chocolate
6 egg yolks
1/4 cup sugar (optional)

Heat the oven to 325ºF/160°C. Heat the cream, milk, and vanilla. Melt the chocolate over a bain-marie. Whisk the melted chocolate into the yolks in a bowl, then whisk in milk. Strain. Pour into 6 ramekins and bake in a bain-marie until set at the edges, but slightly jiggly still in the centre, 20 minutes. Remove. Cool. Wrap and refrigerate several hours before serving.

This comes from the Food Network site for Laura Calder’s French Food at Home TV series. She has stick figure grrl drawings on her site too. I don’t know if she draws them herself or not.