Irish Whisky Pots de Creme

• 1 pint heavy cream
• 1/4 cup vanilla sugar
• 2 teaspoons powdered espresso coffee
• 1 tablespoon unsweetened Dutch cocoa mixed with 2 tablespoons water
• 12 ounces semisweet chocolate, chopped
• 6 large egg yolks
• 4 tablespoons Irish whisky

1. In a heavy saute pan, mix the cream, sugar and powdered espresso.
2. Bring to a boil and remove from heat.
3. Add the cocoa mixture and stir until blended.
4. Add the chocolate and stir until completely melted.
5. Pour a small amount of the mixture into the egg yolks and blend in.
6. Pour the egg yolks into the saute pan.
7. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes).
8. Do not boil.
9. Remove from heat and add the Irish whisky.
10. Pour into eight one-half cup ramekins and chill in the refrigerator until set (about two hours).

heavy cream, vanilla sugar, powdered espresso coffee, dutch, chocolate, egg yolks, irish whisky

Taken from cooking.nytimes.com/recipes/3997 (may not work)