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--- chocolate_pots_de_creme [2020/12/13 23:48] – jforbes
+++ chocolate_pots_de_creme [2020/12/13 23:56] (current) – jforbes
@@ Line 2: / Line 2: @@
 ^ Ingredient                          ^ Qty.  ^ unit  ^ Process  ^
-| Whipping Cream                      | 2     | cups  | Preheat oven to 325°F.Bring cream and milk just to simmer in heavy medium saucepan over medium heat.Remove from heat.          |
+| Whipping Cream                      | 2     | cups  | - Preheat oven to 325°F.\\ - Bring cream and milk just to simmer in heavy medium saucepan over medium heat.\\ - Remove from heat.          |
 | Whole Milk                          | 1/2   | cup   | :::      |
-| Bittersweet or Semisweet Chocolate  | 5     | oz.   |          |
+| Bittersweet or Semisweet Chocolate  | 5     | oz.   | - Add chocolate; whisk until melted and smooth. |
-| Egg Yolks                           | 6     | each  |          |
+| Egg Yolks                           | 6     | each  | - Whisk yolks and sugar in large bowl to blend.\\ - Gradually whisk in hot chocolate mixture.\\ - Strain mixture into another bowl.\\ - Cool 10 minutes, skimming any foam from surface.         |
-| Sugar                               | 1/3   | cup   |          |
+| Sugar                               | 1/3   | cup   | :::      |
-|                                     |       |       |          |
+|                                     |       |       | - Divide custard mixture among six 3/4-cup custard cups or soufflé dishes.\\ - Cover each with foil. Place cups in large baking pan.\\ - Add enough hot water to pan to come halfway up sides of cups.\\ - Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes.\\ - Remove from water.\\ - Remove foil.-- - Chill custards until cold, about 3 hours.\\ (Can be made 2 days ahead. Cover and keep chilled.)         |
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