Chocolate Caramel Pots de Creme
2 tablespoons caramel topping
3/4 cup heavy cream
3 tablespoons granulated sugar
2 ounces unsweetened, good-quality chocolate, chopped
2 egg yolks
1 teaspoon vanilla
Preheat the oven to 300 F. Spoon the caramel topping (if you'd like to make your own, go for it - I used the storebought stuff) into the bottom of two 8-ounce ramekins and set aside.
In a small saucepan, combine the cream and sugar. Bring to a simmer over medium-low heat, stirring occasionally. When the cream bubbles, remove from the heat, add the chocolate, and let stand for 1 minute. Whisk together the cream and chocolate until thick and smooth.
In a small bowl, whisk together the egg yolks and vanilla. Temper the eggs by whisking in as small amount of the chocolate cream, then whisk the eggs into the chocolate cream. Pour the custard into the ramekins, on top of the caramel.
Place ramekins in a baking dish. Pour boiling (or very hot from the tap) water into the baking dish, so that it comes halfway up the sides of the ramekins.
Bake for 20 - 25 minutes - the edges should be set and the centers should still be jiggly. Carefully, remove the ramekins from the water and set on a wire rack to cool for an hour. Place in the refrigerator to cool for several hours before serving (or you can serve them warm, whatever you prefer). If desired, top each serving with fresh whipped cream and berries.
Yields 2 servings.
Recipe from Curly Girl Kitchen.