This is rich and yummy. Uses milk chocolate, so be sure to use a good one. This Milk Chocolate Pots de Creme is such a decadent dessert, rich and very filling. Best made in small ramekins. Recipe states to bake in water bath for 25 minutes, but they were still very runny, so I have baked them longer, checking every five minutes. The custard will be just set, with the centre still slightly jiggly. It took me 40 minutes to get to that stage.
When the custard is done baking, remove them from the hot water bath, allow to cool on a rack, then cover with plastic, press gently onto the surface to prevent a skin from forming. Place in the refrigerator for at least 3 hours or overnight.
Velvety smooth, rich and delicious. It can be served with dollops of whipped cream, but it isn't really necessary. Yums!
