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Chai Chocolate Pots de Creme

January/February 2007

Your rating: None Average: 4.3 (15 votes)

The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. You could use the leftover egg whites to make meringues.


Chai Chocolate Pots de Creme Recipe

5 Reviews for Chai Chocolate Pots de Creme

03/30/2014
Anonymous
Yum!

These were so yummy! I used ground spices since I had them on hand and it still turned out well.

Delicious, impressive
Comments
12/28/2013
Anonymous

AMAZING, worth the effort, I sliced the ginger fairly thick its only to enhance the flavor then taken out, I used 8 ramekins but 6 would have filled them up. Best to read through the recipe first and have all the ingredients ready to go. I used semi sweet chocolate chips and cardamom powder (see notes at bottom of recipe) a few more cloves than was called for.

Comments
12/28/2013
Anonymous

AMAZING, worth the effort, I sliced the ginger fairly thick its only to enhance the flavor then taken out, I used 8 ramekins but 6 would have filled them up. Best to read through the recipe first and have all the ingredients ready to go. I used semi sweet chocolate chips and cardamom powder (see notes at bottom of recipe) a few more cloves than was called for.

Comments
12/28/2013
Anonymous

AMAZING, worth the effort, I sliced the ginger fairly thick its only to enhance the flavor then taken out, I used 8 ramekins but 6 would have filled them up. Best to read through the recipe first and have all the ingredients ready to go. I used semi sweet chocolate chips and cardamom powder (see notes at bottom of recipe) a few more cloves than was called for.

Comments
11/15/2012
Anonymous

Would like more information on the quantity of 4 slices of fresh ginger. That seems like a vry large variable.

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