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Lighter Chocolate Pots de Creme

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These individual baked puddings are perfect for parties.

Source: Martha Stewart Living, February 1997
Yield

Ingredients

Directions

Cook's Notes

Traditionally, a covered china cup called a "pot de creme" is used for this dessert. The cover is not used, however, while the creme is baking. You can also use small white ceramic souffle ramekins or Pyrex custard dishes.

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Reviews

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How would you rate this recipe?
15
  • Mary Bowman
    23 FEB, 2013
    Really easy! No cream or other super-fat ingredients make it sound too good to be true. Can't wait to taste! However, this does not make 6 ramekins--only 4. Next time I will try doubling it.
    Reply
  • chox
    11 FEB, 2009
    Never heard of pot de creme before. I want.
    Reply
  • mmsrjs
    14 FEB, 2008
    This not only looks beautiful, but is equally delicious. I used ramekins as I don't have pot de creme molds at this time.
    Reply

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