1 - 10 of 43 for pots de creme
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Chop 6 ounce bitter sweet chocolate into small pieces and combine with 1 1/2 cups heavy cream, 1 cup milk and 1/4 cup sugar in double boiler. Heat ...
Blend all, except cream, in blender. Scald, but do not boil, cream. Add cream to chocolate and blend. Pour into cups and chill. Serves 4.
Preheat oven to ... custard cups or pot de creme cups. Place cups ... slightly. Cover; refrigerate 4 hours. Garnish with whipped cream. Yield: 4 servings.
1. Combine sugar and water and boil 3 minutes. 2. Place chips in blender; add hot syrup. 3. Cover blender; blend on high for 6 seconds. 4. Add egg ...
In the top of a double boiler, heat chocolate bits over simmering water just until melted. Stir in cold water and instant coffee. Separate eggs, ...
Place ingredients (chocolate bits, vanilla and sugar) in blender. Bring half and half to slow boil. When half and half begins to foam, pour hot ...
Add chocolate to ... combine. Fill pats de creme, demi tasse ... Improves with age and can be kept in refrigerator 2 weeks. Serve with coarse sugar or cuantro.
Dump all ingredients ... minutes. Pour into pot de cremes (demi-tasse cup may ... top with whipped cream. Additional whipped cream may be passed at table.
Place all ingredients in blender except milk. Heat milk just to boiling. Add milk to blender mix. Cover and blend 1 minute. Pour into 4 serving ...
1. Add cream to pudding mix and mix until smooth. Add liquor and mix well. 2. Chill, covered about 2 hours. 3. Beat with electric mixer until fluffy. ...
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