Chocolate Pots De Creme

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 This recipe is listed as being from Meta Given, a popular cookbook author in the 50s and 60s.  

 

3 c cream

3 squares unsweetened chocolate

1/4 t salt

2 t vanilla

6 egg yolks

3/4 c sugar

 

Prepare 8 custard cups by greasing with butter or nonstick spray.  Combine cream and chocolate, heating until chocolate is fully melted.  Stir in sugar, salt and vanilla.  Beat egg yolks well with rotary beater.  Add hot cream mixture, slowly beating until well blended.  Pour into custard cups.  Set in pan filled with hot water.  be sure to keep water out of the custard cups.  Bake 30 minutes, or until just set.  When cups are shaken, creme waves like soft jelly.  The interior should be a consistency of thick sour cream when cold.  Remove to cake rack to cool.  Serve in cups, plain or with a few chopped pistachios or whipped cream.  

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