4 large eggs
1/4 cup granulated sugar
1 (6-ounce) package semisweet chocolate pieces
1 teaspoon vanilla
1/2 teaspoon almond extract
2 to 3 tablespoons slivered almonds
In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Remove from heat. Stir in chocolate and flavorings until chocolate is melted.
Spoon into 8 pot de creme cups or 1/4-cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
Makes 8 servings.
MICROWAVE METHOD: In small bowl, stir together eggs and sugar until thoroughly blended. In 1-cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees., about 3 to 4 minutes. Continue as above.