I am sure you have seen all the different posts for Pots De Crème. I always read them and think... "yeah, that sounds yummy", but I never get around to making them. I am not sure why. They seem pretty simple. Fattening yes, But I really don't care. There is a time and a place for everything. They are naturally gluten free, and will be a nice treat on this warm spring day in Southern California. I think the thing I like most about these is that you can make them ahead of time. So you can make them a day ahead and pull them out when you need it. I think I will make these for the boat sometime. If you get half jars with lids they would make a good portable treat.
Chocolate Pots de Crème
adapted from Bon Appetit
2 cups heavy cream
6 ounces semi-sweet chocolate, chopped
1/4 cup sugar
6 egg yolks
1 teaspoon vanilla
1. Preheat oven to 300º. Place six 6-ounce ramekins in large baking dish.
2. Add cream to a saucepan and bring to a simmer. Remove from heat and add chocolate. Stir till chocolate is melted add vanilla and mix thoroughly.
3. Whisk eggs and sugar in a large bowl, till thick and pale.
Drizzle a bit of the hot chocolate mixture into eggs to temper, whisking constantly. I found it easiest to use my kitchenaid mixer for this.
Continue slowly adding hot liquid while whisking till all liquid is incorporated. Avoid incorporating air into mixture if possible. If you find you have some small, unmelted particles of chocolate at the bottom of the saucepan, gently heat till melted and add to bowl.
4. Place a fine mesh sieve over a large measuring cup. Strain custard.
Pour custard into the ramekins, then pour enough hot water into pan to reach halfway up ramekins. I find it easiest to use a pitcher to fill the pan so none of the water spills into the ramekins.
Cover pan with foil and poke a few holes in foil to allow steam to escape.
Bake 25-30 minutes or till outer inch of custard is set. Cool to room temperature, then cover and refrigerate till serving time.
Serve with a dollop of white chocolate whipped cream (recipe below).
White Chocolate Whipped Cream
adapted from Bon Appetit
2 ounces good quality white chocolate, chopped
2 tablespoons plus 1/2 cup whipping cream
Combine white chocolate and 2 tablespoons of the whipped cream in small microwave safe bowl. I microwave mine for 3 minutes on 50% power stopping and stirring frequently, till chocolate is melted and smooth. Cool 10 minutes. Whip the remaining cream to soft peaks. Whisk in white chocolate.
Cover and refrigerate. I like to put mine in a x-large ziplock bag.
If you put the bag around a bowl it is easy to put it in. Then it is all ready to swirl on top of the pots de creme,
Keep in the fridge until you are ready to serve.
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