CAROLINA ALUMNI REVIEW 51
Makes six servings
You’ll need 6 half-cup ovenproof ramekins, custard cups, half-pint
jars or petits pots and 1 large deep-sided baking pan
3 to 4 ounces bittersweet chocolate, at least 60 percent cacao
or the best you can buy; use 4 ounces if you really love deep,
2 cup whole milk
4 cup heavy cream
3 large egg yolks
3 cup sugar
1 quart boiling water
Garnish: whipped cream, edible or candied flowers
or candy canes
▶ Using a cutting board and sharp knife, finely chop the chocolate.
(A food processor will overheat and melt the chocolate.)
▶ In a medium saucepan, bring the milk just to a boil over high
heat. Add the chocolate and stir until chocolate is melted.
▶ Remove the pan from the heat. Add the cream and stir until
blended. Set the pan aside for the mixture to cool.
▶ In a medium-size bowl, whisk the egg yolks and sugar until
▶ Slowly pour the cooled chocolate mixture into the egg yolk
mixture, stirring constantly.
▶ Set mixture aside, uncovered and at room temperature, for
about 1 hour.
▶ Preheat the oven to 325 F.
▶ Bring about 1 quart of water to a boil. (A large measuring cup
with a spout, heated in the microwave, works great.)
▶ Prepare a baking pan large enough to hold 6 ramekins by lining
with parchment paper. Cut 3 slits in the paper, which will help
prevent the water from splashing. Place the ramekins in the pan,
on top of the paper, and set aside.
▶ Carefully divide the chocolate mixture evenly among the
ramekins. (A funnel works wonders!)
▶ Pour enough boiling water into the pan to reach about halfway
up the side of the ramekins. Cover the pan loosely with aluminum
foil. Place in the center of the oven and bake until the chocolate
pots are just set at the edges but still trembling in the center, 30
to 40 minutes.
▶ Remove the pan from the oven. Carefully remove the ramekins
from the water (tongs or canning tongs help), then dump the water.
Place the ramekins back in the pan, and loosely cover with the
▶ Refrigerate for at least 2 hours or up to 24 hours.
▶ Serve well-chilled, with a dollop of whipped cream, or a candied
violet or fresh viola on top. During the holidays, I stick a small
candy cane in each.
An adaptation of the classic crèmes au chocolate from
Simply French, Patricia Wells Presents the Cuisine of Joel Rubicon,
William Morrow, 1991.