3 ounces Chambord Liqueur
1 tablespoon instant espresso powder
3/4 cup sugar
6 ounces semisweet chocolate
1 1/2 cups heavy cream
3/4 cup whole milk
7 large egg yolks
Place oven rack in the middle position. Preheat oven to 300 degrees.
Mix the Chambord, espresso and 1/4 cup of the sugar. Put the mixture in a pan and cook over medium heat, stirring constantly with a wooden spoon until the mixture is reduced by half, allow to cool.
In a medium pan, scald the cream and the milk; pull the pan from the heat.
In a double boiler melt the chocolate, add to the milk and cream mixture. Cool down.
Working in a bowl, whisk the yolks with the reaming 1/2 cup sugar until the mixture is pale and thick.. Very gradually and gently whisk the liquid into the egg mixture, be careful not to create air bubbles.
Arrange 8 pot de creme cups or ramekins in a small roasting pan. Fill with water until it reaches halfway up the sides of the cups.
Fill each cup or ramekin to the top with custard mixture. Cover pan tightly with foil. Place the pan into the oven and bake custards for about 42 minutes. Remove pan from the oven and allow pots/ramekins to sit in water bath for 10 more minutes. Remove pots/ramekins and refrigerate. If you are using pot de creme cups you should put the lids on the cups at this time.
Pots de crème can be made the day ahead and stored in the refrigerator.
Bring to room temperature before serving.
Posted: 7/2/2009 8:47:55 AM