Chocolate Pots de Creme

Cooking Instructions

Heat oven to 325°F. Put six 4-oz ramekins in a 13 x 9 x 2-in. baking pan. Bring about 6 cups water to a boil.

Meanwhile bring cream and milk to a boil in a small saucepan. Remove from heat; whisk in chocolate until smooth.

Whisk yolks, sugar and salt in a medium bowl. Whisk in about 1/2 the cream mixture. Gently whisk in remaining cream mixture until blended. Strain into a 2-cup measure.

Pour mixture into ramekins. Place in oven; add boiling water to pan to come about halfway up sides of cups. Cover top loosely with foil.

Bake 25 minutes or until custards are barely set around edges and still jiggly in center. (Don’t overbake; custards will set further as they cool.)

Carefully remove pan from oven and transfer ramekins to a wire rack. Let cool to room temperature, then refrigerate, loosely covered, at least 2 hours until cold.

About 15 minutes before serving: Remove ramekins from refrigerator. Spoon whipped cream into a ziptop bag, snip a tip off 1 corner and pipe a snowman on each (see photo, above). Add 2 brown decors for eyes, 1 orange decor for nose and any color for buttons. Serve extra whipped cream on the side, if desired.

Planning Tip: Can be prepared through Step 6 up to 3 days ahead.

Decoration: lightly sweetened whipped cream and Rainbow Decors (or jimmies or sprinkles)