Pots de Creme
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Fruit Recipes
Yield: 4 servings
Quick to prepare, elegant, and so popular you may want to double the recipe.
- 1 package (6 ounces) semisweet chocolate chips
- 2 tablespoons sugar
- 1/4 cup pasteurized egg substitute
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons fruit or nut liqueur (optional)
- 3/4 cup milk
- strawberries, raspberries, mandarin oranges, or nuts, to garnish (optional)
Combine the chocolate chips, sugar, egg substitute, vanilla, and liqueur, if using, in a blender. Heat the milk just to the boiling point (but do not boil) and add to the blender. Blend all the ingredients until smooth, about 1 minute on high. Pour into 4 custard cups and refrigerate for at least 6 hours before serving. If desired, garnish each cup with fruit or nuts.
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