====== Chocolate Pots de Crème ======

^ 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.          |
| Whole Milk                          | 1/2   | cup   | :::      |
| Bittersweet or Semisweet Chocolate  | 5     | oz.   | - Add chocolate; whisk until melted and smooth. |
| 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   | :::      |
|                                     |       |       | - 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.)         |