Dusty Rose Pot de Creme

Hi Bakers, I love experimenting and this recipe is the tasty result of some late-night shopping and inspiration...I couldn't find this ingredient anywhere near me! I love ruby chocolate for its color and unique taste which is more like berries than chocolate. Try this rich, decadent, and fruity pot de creme for your new sweet indulgence. This next-level dessert is unusual and amazing -Carolyn

Dusty Rose Pots de Creme 

makes three generously sized single servings

1/2 cup milk

1/2 cup cream

1/8 cup granulated sugar

pinch of salt

2 1/2 egg yolks in a small bowl

9.5 ounces ruby chocolate (~ 1 1/2 cups) in a bowl 

optional natural food coloring

Combine milk, cream and salt in a small saucepan. Stir with a wooden spoon and heat until simmering. Remove from the heat and slowly pour into the egg yolks while whisking vigorously. Add this mixture back into the saucepan and combine well. I like to pour it through a fine strainer to make sure the mixture is extra smooth. Cook until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and pour over the chocolate. Let it sit for two minutes to melt. Mix well with a stick blender until smooth**. Pour into cups and chill completely. Serve with whipped cream and your favorite garnish. Enjoy!

** Depending on the color of your yolks and the brand of ruby chocolate, the color of this dessert varies. If you want to add a few drops of red food coloring to bring out the pink, you should add it when blending the mixture.