Pot de Creme

Recipe courtesy of Chef Lee Vance and her farm-to-tablerestaurant, Dinner, coming soon to Manzanita, Ore.

1 pound 68 percent dark chocolate pieces
9 egg yolks
3 cups cream
2 cups half-and-half
1 teaspoon vanilla
1 cup sugar
Pinch salt

In a pan, combine cream, half-and-half, sugar, vanilla and salt and slowly bring to a boil. While the cream mixture is heating, whisk egg yolks in a large mixing bowl until combined.

Add chocolate to hot cream and whisk until glossy and thoroughly melted. Once it has melted completely, pull the pan off the stove and slowly temper the egg yolks with the chocolate mixture. Add very slowly at first, whisking while you pour. Once mixed together, ladle into jars (I use 8-ounce mason jars).

Makes about 12 to 14 6-ounce portions.

Originally published in “Chef Lee Vance: Dinner Is Her Specialty”