Chocolate pots de creme

Based on this recipe. These were a hit at the potluck I brought them to. I love using my toaster oven to avoid heating up the house in summer!

  • 1/2 cup whipping cream
  • 1 cup whole milk
  • 2 ounces unsweetened chocolate, chopped
  • 4 large egg yolks
  • 4 tablespoons xylitol

preparation

Preheat toaster oven to 325°F.

Arrange custard cups or souffle dishes on toaster oven pan. (I fit 5 custard cups on mine and ended up just microwaving the remaining mixture to eat right away.)

Combine whipping cream, milk, and chocolate in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and xylitol in large bowl to blend. Gradually whisk in hot cream mixture until xylitol is fully dissolved.

Divide custard equally among cups. Bake custards until just set around edges but still soft in center, about 45 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours.

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