Instructions
Preheat oven to 325 degrees.

Pot De Creme:1. Boil milk, cream and vanilla bean together. Pour over chocolate and let steep for few minutes. Whisk until the liquid is smooth. 2. In another bowl, whisk yolks, sugar and vanilla extract. Add chocolate liquid to yolk mixture.3. Strain, then pour into ramekins set in a deep baking pan. Pour hot water to half-way up sides of ramekins. Cover the baking sheet with foil. 4. Bake for 40 minutes. Serve chilled with dollops of whipped cream and espresso granita.

Espresso Granita:1. Combine all the ingredients in a small bowl and pour into an 8 or 9-inch metal pan. Freeze for 2-3 hours, scraping with a fork every 30 minutes until the granita resembles finely shaved ice.





This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 8 Servings
     Mutsumi Takehara, Pastry Chef at San Francisco

notes: 

Cuisine:

Main Ingredient: