Ingredients
8 Egg Yolks
1cup Milk
1½ cups Heavy Cream
½cup Hot Chocolate Mix
¼cup Sugar
Marshmallows
Optional: Small Candy Canes
❃❃Makes 9 – 4oz. servings❃❃
Preparation
Preheat oven to 325 and separate eggs.
Pots de Creme
Whisk the egg yolks together in a bowl large enough to hold the eggs and the milk mixture and set aside. In a saucepan heat milk, heavy cream, sugar and hot chocolate mixture until small bubbles form around the edge of the pan. Whisk a couple of ladles of hot milk mixture into eggs to bring the eggs temperature up. Once incorporated add the rest of the milk mixture to the eggs whisking the entire time.
Transfer to something that is easy to pour from and pour mixture evenly into desired containers. This recipe uses nine 4 oz. mason jars.
Place jars into a roasting pan. Place on the oven rack and slowly add hot to the roasting pan until it comes half way up the jars. Bake for 30 – 35 minutes or until they are not jiggling any longer. Remove from the oven and let cool to room temperature. Cover with lids and refrigerate.
Assemble
When ready to serve add marshmallows to the top and brown with a kitchen torch or under a high set broiler until they brown. Garnish with candy canes.