Chocolate Earl Grey Pots De Crème Recipe

Presented by SaleWhale

Serve this rich chocolatey pudding cold!

Ingredients

Preheat oven to 325F, place rack in center.
Heat cream in a pan over medium with the tea bags fully submerged, until cream is almost simmering. Try to keep mixture moving, so the tea can infuse the cream.
Press and remove the tea bags before adding the chocolate and stirring until fully blended. 4, Mix egg yolks with the sugar until smooth, then add your hot cream mixture gradually, whisking together.
Set your ramekins or mugs onto a baking pan. Distribute the pudding evenly and then add hot water to the pan until it comes about halfway up the pudding dishes.
Bake for about 25 minutes, or until the top and edges set.
Let cool and refrigerate for at least 2 hours before adding the whipped cream, any desired garnish and serving.

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