- 3/4 cup milk
- 4 eggs
- 1/4 cup sugar
- 1 package (6 oz.) semi-sweet chocolate pieces
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons slivered almonds
In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook
over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon
with a thin film and reaches at least 160°F. Remove from heat. Stir in chocolate and
flavorings until chocolate is melted. Spoon into 8 pot de creme cups or 1/4-cup dessert
dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
MICROWAVE: In small bowl, stir together eggs and sugar until thoroughly blended.
In 1-cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2
minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is
thick enough to coat a metal spoon with a thin film and reaches at least 160°F., about 3
to 4 minutes. Continue as above.