Land o’ Lakes Milk Chocolate Pots de Creme

A few months ago, I teamed up with Land o’ Lakes and a group of talented bloggers to create some new and different recipes using LAND O LAKES® Eggs.  They asked us to do it again, and I was happy to be a part of it.  As you can imagine, I go through a lot of eggs at my house.  I buy them almost every time I go to the grocery store, and when I buy LAND O LAKES® Eggs, I know that I am getting the freshest eggs possible.  For a recipe like this Milk Chocolate Pots de Creme, having fresh and high quality eggs is very important because they are the star of the show.

Pots de Creme is the french equivalent of custard.  Traditionally, they are served in beautiful little pots, hence the name pots de creme, or pots of cream.  The egg yolks make this recipe the most rich, creamy, and smooth dessert that I can think of.  Almost like a chocolate pudding, but times a thousand.  There are a few ways to make this dessert, but I am opting for the stove top method.  You heat cream and milk together with sugar and salt, bring it to a boil, and slowly marry it into whisked egg yolks.  You put that mixture on the stove and cook it until it becomes thick and coats the back of a spoon.  Pour the custard over chopped chocolate, let it sit, and then give it a go in the blender to get out any lumps that might form from the cooking process.  Chill in the fridge to let the pots de creme set up, top with some freshly whipped cream, and some milk chocolate curls.  Heaven in a cute little pot.

1 cup heavy whipping cream
1 cup whole milk
1/4 cup sugar
1 teaspoon sea salt
5 LAND O LAKES® All-Natural Brown Egg yolks
10 ounces milk chocolate, chopped finely
3 ounces bittersweet chocolate, chopped finely
1 teaspoon vanilla extract

whipped cream (optional)
chocolate shavings (optional)

In a medium saucepan, bring the cream, milk, sugar, and salt to a boil over medium heat.

In another heatproof bowl, whisk the egg yolks.

Very slowly, whisk the half of cream and milk mixture into the egg yolks.

Pour the egg and cream mixture back into the saucepan and put it back on the stove.

Cook over medium heat, and stir constantly with a wooden spoon until the custard coats the back of the spoon, about 4 minutes.
Add the chopped chocolate to a large heatproof bowl.  Pour the custard over the chocolate and let it stand for 2 minutes to melt the chocolate.  Add the vanilla.

Put the mixture into a blender and blend for 1 minute until it is completely smooth.  Pour the mixture into 4 (1-cup) bowls.

Chill for 2 hours before serving.

Garnish with freshly whipped cream and chocolate shavings.

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