Bikini and board short season is upon us. We don’t care. Okay, that’s a lie (because we live in New York… and all New Yorkers are just a little vain).
We care enough to figure out how to keep our chocolate and cut down on the calories. Not an easy task, but chef extraordinaire, who happens to be my husband, came up with a simple, skinny solution–Skim (Milk) Chocolate Pot de Crème.
The downtown design maven, Doryn Wallach, was Jamie’s inspiration for this recipe. For our GILT private cooking lesson at her and her husband’s stunning, comfortable-yet-plush (did I mention stunning?) West Village townhouse, she asked for a decadent chocolate dessert that was both easy to make and easy on a girl’s figure.
Jamie experimented using skim milk instead of whole and substituting 3 whole eggs for 6 egg yolks. The little pots of chocolate goodness bake in a water bath and turn out rich and chocolate-y enough to satisfy all your cravings.
Suit up and try our Skinny Pot de Creme!
Jamie’s Skinny (Chocolate) Pot de Crème
1 cup choc chips (6 oz)
2 cups skim milk (16 oz)
3 whole eggs
2 tablespoons sugar
¼ teaspoon cinnamon
preheat oven to 325˚
Bring the milk to a simmer on top of the stove. Add the chocolate chips and whisk until smooth.
In a separate bowl, whisk together the eggs, sugar, salt and cinnamon.
Slowly pour the warm milk/chocolate mixture into the eggs. Strain the mixture into a measuring cup and pour into 4 oz ramekins. Bake in a water bath until barely set, about 40 minutes.