Easy to do Chocolate Pots de Creme

Chocolate Pots de Crème

Cooked rather than baked, this delicate, full-flavored custard is versatile, simple and at once both homey and elegant.

2 cups (500 ml) milk or half milk and half cream
7 oz (200 g) semisweet dessert chocolate (54%)
6 egg yolks, beaten just until blended
1/4 tsp ground cardamom (can be replaced by ground cinnamon)
½ tsp vanilla or ½ a vanilla bean, split
* I use half low-fat milk and half heavy cream.
** You can use anywhere from 6 ½ to 8 oz (180 to 225 g) chocolate.

Prepare 6 small dessert glasses, verrines, tea or demitasse cups. Place the yolks in a large glass heatproof mixing bowl and beat lightly to blend.'

Grate or finely chop the chocolate and place it in a small saucepan with the milk/cream and the vanilla bean if using. Cooking over very low heat, scald the mixture (bring it just up to the boil), stirring to make sure the chocolate is completely melted and combined and does not burn.

Gradually whisk the scalded milk/chocolate mixture into the egg yolks, pouring the hot liquid in a slow stream and whisking constantly, until well blended. Stir in the ground cardamom and the vanilla extract if using.

Lift out the vanilla bean, scrape the seeds out of the pod and stir the seeds back into the custard. Pour the custard into the dessert glasses or cups, straining if necessary. Cover with plastic wrap and chill until firm.

Serve with plenty of very lightly sweetened whipped cream.

Jamie Schler lives, eats and writes in France. To read more of her work visit Life's a Feast. From the Huffington Post 8.2010