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Milk Choco & White Choco Pots De Cream




Source of Recipe


Internet


Recipe Introduction


This version of pots de crème has two layers, one of white chocolate and one of milk chocolate. The cooking is all done "stovetop" so no baking in a water bath. The recipe takes a bit more time to prepare than many of the others so keep it for a special occasion.
Serves 8



List of Ingredients




2 cups whipping cream
1 1/2 cups whole milk
8 ounces good-quality* white chocolate chopped
12 large egg yolks
8 ounces good-quality* milk chocolate chopped


Recipe



Combine 1 cup cream and 3/4 cup milk in heavy medium saucepan. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk 6 yolks in medium bowl to blend. Gradually whisk in warm white chocolate mixture. Return mixture to same pan. Stir over medium heat until mixture thickens and registers 180 degrees F on thermometer, about 3 minutes (do not boil). Strain into clean medium bowl. Place bowl in larger bowl of ice and water. Cool mixture completely, whisking often. Divide among eight 3/4-cup custard cups. Place in freezer while making milk chocolate custard.

Combine remaining 1 cup cream and 3/4 cup milk in another heavy medium saucepan. Bring to boil. Remove from heat. Add milk chocolate and whisk until melted and smooth. Whisk remaining 6 yolks in another medium bowl to blend. Gradually whisk in warm milk chocolate mixture. Return mixture to same saucepan. Stir over medium heat until mixture thickens and registers 180 degrees F on thermometer, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Place bowl in larger bowl of ice and water. Cool completely, whisking often. Spoon mixture over white chocolate in cups, dividing equally. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)