Ingredients

• 1-pint heavy cream
• 1/2 cup whole milk
• 1/3 cup Monin Strawberry Rose Syrup
• 6 large egg yolks
• 1/2 tsp. salt
• 6 oz. semi sweet chocolate chips

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, combine the cream and milk and heat over medium heat.
3. While the milk mixture is coming to a simmer, combine the syrup, egg yolks, and salt and whisk thoroughly.
4. When the milk mixture reaches a gentle simmer, remove from heat and add the chocolate chips. Let sit for 2 minutes.
5. Stir the chocolate mixture thoroughly. Let sit for another 2 minutes, then stir again until smooth.
6. Slowly drizzle the milk mixture into the egg mixture, whisking constantly.
7. Once fully combined, evenly distribute the mixture among 8 heatproof baking dishes.
8. Place the dishes in a baking pan and add enough hot water to reach halfway up the sides of the dishes.
9. Cover the baking pan with a sheet pan and bake for 30 minutes, or until the pots de crème jiggle like gelatin when lightly tapped.
10. Remove from the oven, take the dishes out of the water bath, and let cool at room temperature for 30 minutes.
11. Transfer the pots de crème to the refrigerator and chill for at least 3 hours before serving.
12. If not serving immediately, cover each dish tightly with plastic wrap.