Pot de Crème

A chocolaty custard

Prep time 15 min+chilling

1 egg
2 tablespoons sugar

Dash salt

¾ cup half-and-half cream

1 cup (6 ounces) semisweet chocolate chips

1 teaspoon vanilla extract

Whipped cream, optional

In a small saucepan, combine the egg, sugar and salt.

Whisk in cream

Cook and stir over medium heat until mixture reaches 160 degrees and coats the back of a metal spoon.

Remove from heat; whisk in chocolate chips and vanilla until smooth

Pour into small dessert dishes

Cover and refrigerate for 8 hours or overnight

Garnish with whipped cream if desired

Yield 5 servings

Connie Dreyfoos