Pots de Creme or French Silk

Luxuriously smooth

Decadent

Elegant

This ain't no pudding in a cloud.

Pots De Creme

Just so you sound as elegant and refined as this tastes, 

here's how it's pronounced

Poe-duh-Krem 

(with a big, phlemy, back of your throat, French twist on the Krem)

Or, you can just call this 

French Silk.  

Now you now what I'm talking about, don't ya. 

 This is so unbelievably smooth and creamy.  

I love it because it's a great make-ahead dessert when you are having company over, plus looks as decadent as it tastes.  

But the part that makes your eyes roll back into your head is the phenomenal creaminess.  

Let me just give a shout out to the egg yolks. They are the champions, the reason it's smoother than a used car salesman.

 But unlike many Pots de Creme recipes, this one partially cooks them custard-style first so you can fully savor every mouthful without being grossed out.

And as a former chicken farmer, that's a good thing.

This is the kind of dessert that brings people into 

submissive silence without them knowing it. 

Pots de Creme

2 1/2 cups good quality chocolate chips, semi sweet or milk
1 1/2 cups whole milk (can't use skim in this one)
1 1/2 cups heavy cream
7 egg yolks, room temperature (important - makes a difference)
1/3 cup sugar
1/4 t. salt
1 T vanilla

Top with: 1 cup cream
1/4 cup powdered sugar
1 t. vanilla

Place the chocolate chips in a blender, and give a rough pulse or two to kind of break them up. Add vanilla.  

In a heavy saucepan, combine milk, cream, egg yolks, sugar, and salt.  Whisk over medium heat until slightly thickened - enough to coat a spoon, about 6 minutes or so.  Stir constantly.

Immediately pour milk mixture over the chocolate chips in the blender, cover and blend until combined and smooth, stopping to scrape down the sides as needed.  I blended mine while I poured, which worked great except I 'Pots de Cremed' the whole kitchen one droplet at a time with my Ninja.

Pour into six serving dishes (or 8 if you want way-too-small portions/disappointed guests).  Chill for at least 2 hours.  Whip remaining cream until soft peaks form, add powdered sugar and vanilla.  Top pots de creme, and garnish with grated chocolate if desired. 

Note:  Separating the eggs takes a minute but it's also what makes this an over-the-top dessert, so don't try and substitute 3 or 4 whole eggs.  Also, your results will be so much better if they are at room temperature.

Note:  This is basic, there are many other flavor options you can add that would be wonderful with this.  Or, leave the Pots de Creme the same and flavor the whipped cream.  I'm making round 2 of this today and am using white chocolate chips and adding fresh raspberries to the whipped cream.

It's most wonderful.

So right for the most wonderful time of the year.