Pot de Crème Recipe adapted from Tariq Hanna, Salon by Sucré, New Orleans, La. Yield: 4 servings For the Pot de Crème: ¾ cup egg yolks (about 9 eggs) 1 quart heavy cream ½ cup granulated sugar 1 vanilla bean, split lengthwise, seeds removed and reserved 6 ounces bittersweet chocolate (65 percent and up), chopped…
Getting Rich with Desserts
The love affair with chocolate continues to grow.