Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a
Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a
Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a
Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water below.)6 oz High-Quality Bittersweet Chocolate6 Large Egg Yolks1/4 cup +2 tbs Sugar Preheat oven to 325 degrees. Collect 8 custard cups or ramekins with 4 ounce capacity. Assemble them in a deep sided baking dish (best if it has a lid).Bring the milk and cream to a boil in a
Little Lemon Cakes with Soft Cream Melted butter - as needed for brushingGranulated sugar - as needed for dusting5 tbsp Unsalted Butter6 tbsp + 3/4
Chocolate Rose Petal Pot de Crème 1 cup Whole Milk1 1/2 cups Heavy Cream2 tbsp Rose Water* (See How To Make Your Own Rose Water