Our Jack Daniels Pots de Creme recipe uses the famous whiskey with heavy cream, 4 egg yolks and semisweet chocolate. Of course we love serving pot de creme in the traditional pot de creme cups like the one shown. Ramekins or even little espresso cups work well too.
The pot de creme cup show is by Andrea Sadek.
Heat the cream in a medium saucepan over medium heat. Bring to a boil. Beat egg yolks in a separate bowl. Whisk about 1/3 of the hot cream into egg yolks. Pour egg yolk mixture into remaining cream in saucepan.
Cook over medium heat, stirring constantly for about 30 seconds, until slightly thickened.
Remove from heat. Add chocolate and Jack Daniel's and stir until chocolate is melted and mixture is well blended.
Divide mixture evenly into 6 small pots de crème, custard or demitasse cups. Place in a roasting pan. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
Cover each with plastic wrap and refrigerate until well chilled. Allow the pot de creme to sit out for at least 15 minutes before serving so they become the right texture.
Before serving, garnish each with a toasted pecan half.