Rum chocolate petits pots de creme

When you decide to become a macaron freak, one problem occurs to you: each batch of macarons requires about 3 egg whites (at least according to my Tartelette recipe, which works like a charm), and you end up with 3 "useless" egg yolks.
Well, not THAT useless. Not when you are French and you know all about custards, petits pots de creme and creme brulee!
All you need is pretty ramekins - my new obsession is too find pretty ramekins to host the precious "creme" - and a few minutes to whip up those spare egg yolks into something delicious.

Attempt #1:

Rum Chocolate Petits Pots de Creme:

6 egg yolks
1/4 cup honey
1 1/2 cup heavy cream
  (you can also do half cream half whole milk)6 oz semisweet chocolate (I used Ghirardelli)
2 to 4 tablespoons or dark rum/ Jamaican rum (more pungent)


Preheat your oven to 350F. Your oven needs to be already hot when you put your "pots" on the oven rack so the custard sets quickly. So don't skip this step!
In a heavy sauce pan, bring the heavy cream to a simmer on medium high heat. Once bubbles start forming on the side of the pan, remove from the fire and throw in the chocolate morsels, stirring until all melted.
On the side, combine the honey to the egg yolks. You can use sugar instead of honey, in which case you should double the proportion of sugar (1/2 cup). Add in the rum. 
You know need to temper the egg mixture by first adding only a small quantity of the warm chocolate cream mixture (so the yolks don't turn into scrambled eggs!). You can then add the rest of the chocolate cream and whisk away!
Fill up 4 to 6 ramekins, which you should pre-set in a water bath/ roasting pan filled with water. The water level should reach half way up each ramekin. Bake 30 minutes on the middle oven rack.
Let the dishes cool completely and refrigerate a few hours before eating.

I obviously need to find prettier ramekins than these...

I teased my poor chocolate-loving son with my pots de creme & couldn't resist giving him a bite.  I don't quite believe that alcohol evaporates completely while cooking or baking, so a bite is enough for him.
And it makes for a cute picture!

This dessert is quite rich, so it is not a bad idea to use small ramekins for a smaller portion. You can also use half cream and half whole milk for the creamy mixture. You'll breathe better, trust me.