Easy German Chocolate Pot De Creme Recipe! #tipit by Vanessa Luft Easy German Chocolate Pot De Creme Recipe! #tipitIngredients For the Pot de Creme ½ cup milk ¾ cup heavy cream ¼ teaspoon vanilla extract ¼ cup white sugar 3 large egg yolks Pinch of salt 4 ounces semi sweet chocolate, chopped For the Frosting ¼ cup evaporated milk ⅓ cup brown sugar 1 egg yolk 3 tablespoons unsalted butter ¼ teaspoon vanilla extract ⅓ cup chopped pecans ⅓ cup flaked coconut Instructions Whisk the milk, cream, vanilla, sugar, egg yolks, and salt together in a medium saucepan over medium heat. Cook 5-6 minutes until the mixture is thick enough to coat a spatula. Place the chocolate in the bowl of a counter top blender. Pour the egg mixture over the top of the chocolate. Securely attach the blender lid before pureeing the mixture to a smooth, velvety consistency. Divide the liquid into four small ramekins or dishes. Cover and refrigerate until set; about 2 hours.To Make the Frosting Combine the evaporated milk, brown sugar, egg yolk, butter, and vanilla in a saucepan over low heat. Stir until thick, about 10 minutes. Remove from heat and stir in the pecans and coconut. Cool to room temperature. Spoon the frosting on to the tops of the chilled pot de creme. Serve chilled or at room temperature.