Classic Chocolate Rum Pots de Crème

A rich and sophisticated baked chocolate custard infused with a hint of rum, perfect for a special occasion.

Author

Unknown

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Recipe

Measurements	Ingredients
$\frac{1}{2}$ Cup	Sugar
$\frac{1}{4}$ tsp	Salt
6 Tbsp	Cocoa, not instant mix
2 Cups	Cream or Half & Half
6	Egg Yolks
2 Tbsp	Rum
Optional	Whipped Cream (for garnish)
Optional	Shaved Chocolate or Chocolate Sprinkles (for garnish)

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Instructions

1. Preheat oven to 325°F.
2. In a saucepan, thoroughly blend sugar, salt, and cocoa. Stir in the cream.
3. Cook over low heat, stirring occasionally, until hot and tiny bubbles form at the edge.
4. In a separate bowl, beat the egg yolks.
5. Gradually stir the hot cream mixture into the egg yolks to temper them.
6. Stir in the rum.
7. Pour the mixture into 6 to 8 small pots de crème or custard cups.
8. Place the cups in a shallow pan of hot water and bake for 15 minutes, or until a knife inserted near the center comes out clean.
9. Cool thoroughly, then chill.
10. If desired, garnish with whipped cream and shaved chocolate before serving.

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Note

Serves 6 to 8.

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