Sneaking this into the small batch desserts although not baking. This was adapted from Jody Adams, Boston restaurateur. This is her mother’s recipe for retro Pots de Crème made in a blender. I found the blender to be unnecessary if using finely chopped chocolate. When I switched from TJ’s 72% chocolate to an 85% thin bar, just broken by hand was sufficient. To six oz. room temperature chocolate, along with (room temperature) one beaten egg, slowly pour over 8oz. scalded milk. I usually dissolve the 2T. sugar in the hot milk first. Mix gently to melt the chocolate and add 1 t. of vanilla. This makes six servings, although I generally reduce the quantities and make four using just the yolk. This is rich and dense, I have upped the quantity of the milk a bit to make it a little less intense. Nice with cream or raspberries , a raspberry placed halfway into the crème is also very pleasing.
(If you like, you can add the beaten egg following the hot milk, which is easier to incorporate.)
