Ingredients

• 1-pint heavy cream
• 1/2 cup whole milk
• 1/3 cup Monin Strawberry Rose Syrup
• 6 large egg yolks
• 1/2 tsp. salt
• 6 oz. semi sweet chocolate chips

Glass: Culinary

Glass Size: 8 servings.

Instructions

1. Preheat oven to 300 degrees Fahrenheit.
2. In a medium sauce pot, combine cream and milk and set to medium heat.
3. While waiting for the milk mixture to come to a simmer, combine the syrup, egg yolks and salt and whisk together thoroughly.
4. When the milk mixture comes to a simmer, remove from heat and add chocolate chips. Allow to sit for 2 minutes.
5. Stir the chocolate mixture thoroughly. Allow to sit for another 2 minutes, then stir thoroughly again.
6. Carefully drizzle the milk mixture into the egg mixture while whisking the entire time.
7. Once both mixtures are combined, evenly distribute between 8 heat proof baking dishes.
8. Place all 8 containers into a baking pan and add enough hot water to reach halfway up the sides of the dishes.
9. Cover the baking pan with a sheet pan and bake for 30 minutes, or until the pot de cremes jiggle like gelatin when tapped lightly.
10. Remove from oven, take the dishes out of the water bath and allow to cool at room temperature for half an hour.
11. Transfer the pots de crèmes to the refrigerator and chill for at least 3 hours before serving.
12. If not serving immediately, cover each tightly with plastic wrap.