French Custard (Pots De Creme)

• 10 ounces milk chocolate, finely chopped
• 3 ounces bittersweet chocolate, finely chopped
• 1 cup whole milk
• 1 cup heavy cream
• 14 cup sugar
• 5 large egg yolks
• creme fraiche and chocolate shavings, garnish

1. Mix the two chocolates together In a large heat-proof bowl.
2. In a medium saucepan, bring the milk, cream and sugar to a boil, whisking constantly until the sugar is dissolved.
3. Whisk the egg yolks in a medium heat-proof bowl.
4. Gradually whisk the egg in a medium heat-proof bowl.
5. Gradually whisk in half the hot cream mixture.
6. Whisk the egg-and-cream mixture into the saucepan.
7. Cook over moderate heat, stirring with a wooden spoon until the custard coats the back of the spoon (about 4 minutes).
8. Pour the custard over the chocolate.
9. Let stand for 2 minutes then stir until smooth.
10. Transfer to a blender and puree for about a minute.
11. Pour into eight 4 ounce ramekins.
12. Refrigerate (at least 2 hours).
13. About 15 minutes before serving, remove from refrigerator and let stand at room temperature (for 15 minutes).
14. Then garnish with creme fraiche and chocolate shavings -- serve.

milk chocolate, bittersweet chocolate, milk, heavy cream, sugar, egg yolks, creme fraiche

Taken from www.food.com/recipe/french-custard-pots-de-creme-357885 (may not work)