This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra! Yields 36 ounces, enough for anywhere between 36 tiny 1-ounce servings and 9 generous 4-ounce servings.
Ingredient:
2 eggs
2 egg yolks
2 teaspoons vanilla extract
½ cup sugar
16 ounces heavy cream
12 ounces semi-sweet chocolate chips*
¼ cup Kahlua or Crème de Cocao or Amaretto or orange juice
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