• 3/4 cup milk
• 4 eggs
• 1/4 cup sugar
• 1 package (6 oz.) semi−sweet chocolate pieces
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 to 3 tablespoons slivered almonds
In medium saucepan, stir together milk, eggs and sugar until thoroughly
blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in chocolate and flavorings until chocolate is melted. Spoon into 8 pot de creme cups or 1/4−cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
MICROWAVE: In small bowl, stir together eggs and sugar until thoroughly blended. In 1−cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 3 to 4 minutes. Continue as above.
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