Pots De Creme

Directions

1. 1
   In a small saucepan, combine the egg, sugar and salt.
2. 2
   Whisk in cream.
3. 3
   Cook and stir over medium heat until mixture reaches 160*F. and coats the back of a metal spoon.
4. 4
   Remove from the heat; whisk in chocolate chips and vanilla until smooth.
5. 5
   Pour into small dessert dishes.
6. 6
   Cover and refrigerate for 8 hours or overnight.
7. 7
   Garnish with whipped cream if desired.
8. 8
   Note: Whoops!
9. 9
   This is sooo rich.
10. 10
    A little bit goes a long way.
11. 11
    So rich, like fudge on a spoon, I get a spoon full out once a day: ) If the egg cooks, just push through a seive, or strainer.
12. 12
    This is heavenly.
13. 13
    The first time I made it, I used the thermometer but by the time it got to 160 it curdled.
14. 14
    The next time, I didn't use the thermometer and used the spoon.
15. 15
    Don't let it boil, is the key.
16. 16
    Oh yeah, deboogie the egg first!