MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Rose’s Chocolate Pots De Creme
  Categories: Desserts, Chocolate
       Yield: 8 servings
  
 MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
       1 c  Heavy cream
     3/4 c  Whole milk
      12 oz Semi-sweet chocolate;
            -fine chopped
       6    Egg yolks
       1 T  Kahlua
  
   EQUIPMENT: Measuring cup, cook’s knife; cutting board,
   measuring spoons, 2 1/2-qt saucepan, double boiler,
   rubber spatula, whisk, instant-read test thermometer,
   2 stainless steel bowls (1 large), 8 small pot de
   creme forms or custard cups, & film wrap.
   
   Heat the heavy cream and milk in a 2 1/2-qt saucepan
   over medium heat. Bring to a boil. While the cream is
   heating, heat 1 inch of water in the bottom half of a
   double boiler over medium-high heat. Place the
   chocolate in the top half and stir with a rubber
   spatula until melted. Whisk the egg yolks into the
   melted chocolate. Slowly pour the boiling cream and
   milk into the chocolate, whisking constantly. Bring
   tjo a temperature of 160 degrees, about 3 1/2 to 4
   minutes. Remove the mixture from the heat and transfer
   to a stainless steel bowl. Add the Kahlua. Cool in an
   ice water bath, stirring constantly with a whisk to a
   temperature of 90 degrees, about 4 to 5 minutes.
   
   Evenly divide the mixture into 8 small pots de creme
   forms or custard cups. Cover each with film wrap and
   refrigerate for 2 to 3 hours to set before serving.
   
   Serve within 2 days.
   
   Source: Death by Chocolate Cookbook by Marcel
   Desaulniers
  
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