| 1 | Equipment: measuring cup, cook"s knife; cutting board, measuring spoons, 2 ?qt saucepan, double boiler, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), 8 small pot de creme forms or custard cups, & film wrap. |
| 2 | heat the heavy cream and milk in a 2 ?qt saucepan over medium heat. |
| 3 | Bring to a boil. |
| 4 | While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. |
| 5 | Place the chocolate in the top half and stir with a rubber spatula until melted. |
| 6 | Whisk the egg yolks into the melted chocolate. |
| 7 | Slowly pour the boiling cream and milk into the chocolate, whisking constantly. |
| 8 | Bring tjo a temperature of 160 degrees, about 3 ?to 4 minutes. |
| 9 | Remove the mixture from the heat and transfer to a stainless steel bowl. |
| 10 | Add the kahlua. |
| 11 | Cool in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 minutes. |
| 12 | evenly divide the mixture into 8 small pots de creme forms or custard cups. |
| 13 | Cover each with film wrap and refrigerate for 2 to 3 hours to set before serving. |
| 14 | serve within 2 days. |
