CHOCOLATE POTS DE CREME

1          cup semisweet chocolate morsels
1          cup heavy cream
½         cup evaporated whole milk (undiluted)
2          egg yolks
1          teaspoon of your favorite flavored extract (optional)

Procedure:

Combine the first three (3) ingredients in a heavy saucepan; cook over low heat, stirring constantly, until the chocolate melts.

Beat the egg yolks until thick and pale. Gradually stir about one-fourth (1/4) of the hot mixture into the yolks; add to the remaining hot mixture, stirring constantly.

Cook over low heat, stirring constantly, two (2) minutes or until the mixture thickens slightly. Add optional extract and stir in. Spoon into individual serving containers.

Cover custard and chill until set.

Yield: 4 to 6 servings

CARAMEL SAUCE

½         cup butter

1 ¼      cups sugar

2          cups evaporated whole milk (undiluted)

1          teaspoon of vanilla (optional)

Procedure:

• Melt butter in a heavy saucepan over medium heat; add sugar, and cook, stirring constantly with a whisk, about ten (10) minutes or until  the mixture is a deep golden brown.
• Add the evaporated milk (mixture will lump), and cook, stirring constantly, until mixture is smooth and reduced to about 2 ¼ cups (about ten minutes).
• Stir in optional vanilla.
• Chill until ready to use.

Yield: About 2 ¼ cups

at 350 degrees until just set and browned, approximately 25-30 minutes. Serve immediately.