MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Rose's Chocolate Pots De Creme
Categories: Desserts, Chocolate
     Yield: 8 servings

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     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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