Recipe - Pots De Creme

1 pound Swiss chocolate
2 cup Warm milk
6 Egg yolks; beaten
1 tablespoon Bourbon whiskey

Melt chocolate in warm milk. Stir until it boils and the chocolate coats
the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon.
Pour into the pots de creme cups.

Use the leftover egg whites to make small meringues to serve with the pots
de creme and a slivered orange rind for the garnish.

Yield: 8 servings

Recipe by: CHEF DU JOUR #DJ9430

Posted to MCRecipe Digest by Sue suechef@sover.net on Mar 21, 1998