Pots-de-Creme

Makes six custard cups

1 cup heavy cream

1 cup milk

8 ounces grated semi-sweet chocolate

1.  Combine and cook over low heat until blended and the milk is scalded. Remove from heat.

6 lightly-beaten egg yolks

1 tsp. vanilla extract

2.  Beat into chocolate mixture. Pour into custard cups and chill well.

Grated orange peel may be used instead of vanilla.

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