Earl Grey Tea And Chocolate Pots De Creme

Directions

1. Heat oven to 325 degrees. Place chocolate in a small bowl. In a small saucepan over medium heat, bring cream and water to a simmer. Remove from heat. Pour just sufficient cream mix over chocolate to cover (about 1/2 c.).
2. Add in tea bags to remaining cream mix in saucepan and let steep 10 min. Squeeze tea bags over mix and remove.
3. Whisk chocolate mix till smooth. Whisk egg yolks and sugar substitute into the hot cream mix in saucepan till well mixed, then whisk in the chocolate till smooth.
4. Pour mix through a strainer into four 4-oz ramekins or possibly custard c.. Place c. in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan till water comes halfway up sides of c.. Cover entire pan with foil and bake 33 to 35 min, till custards are set but slightly jiggly in center. Let stand in pan at room temperature 15 min.
5. Remove c., cover with plastic wrap (stretch wrap over edges of c. so wrap does not touch custard) and chill till cool. Serve topped with a dollop of whipped cream, if you like.
6. This recipe yields 4 servings.
7. Comments: Earl Grey is a black tea made fragrant with bergamot oil.
8. Description: "Super silky in texture, with an intriguing, delicately sweet flavor, this baked dessert custard is currently popular at many upscale restaurants."