Petits Pots de Crème au Chocolat Recipes

I have so many favorite blogs and one of them is Almost Bourdain . Ellie is a fellow Malaysian living in Australia with great culinary and photography skills. There are so many recipes of hers that I wanted to try out. For today I am making her French dessert called Petits Pots de Crème . Like she suggested I make this dessert with chocolate. This dessert is rich and creamy and not too sweet. Just the way we like it. I might make this again for our Thanksgiving dinner since Diana love Chocolate. Thanks Ellie for sharing this great recipe. Do drop over and check out her wonderful blog.
Ingredints:

400 ml milk
3 egg yolks
1 egg
80 g caster sugar
1 tablespoon good cocoa powder
60 grams melted dark chocolate
Raspberries for garnish


1. Preheat the oven to 325 degree F. Put the milk in a saucepan. Add in cocoa powder. Bring the milk just to the boil. Add in the melted chocolate, mix well.
2. Meanwhile, mix together the egg yolks, egg and sugar. Strain the boiling milk over the egg mixture and stir well. Skim off the surface to remove any foam.
3. Ladle into 25 ml ramekins and place in a baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
4. Bake for 30 minutes, or until the custards are firm to the touch.
5. Leave the ramekins on a wire rack to cool, then refrigerate until ready to serve.
6. Garnish with Raspberries before serving.


Note : I made some slight changes to the dessert. Before serving I sprinkle some raw sugar on the top and put it under the broiler for a couple of minutes.