Chocolate it is! My parents are here for a visit and they are an avid sweet tooth. Plus when they are visiting their baker/decorator daughter, having anything sweet from outside or simply not having it, is a sin. Its good for me too without having to worry about consumption, I can try some safe and ‘always wanted to try’ recipes. They both are loving my experiments so far. Good news is that I can then share them with you.
So here is a luscious dessert and as much as I like easy to put together recipes, this one is right on spot. The beautiful individual servings just gives you sense of ownership (and portion control ;)).
Chocolate Pots de Creme is a French equivalent of pudding or custard or a cross between them. Its simple yet achieves amazing result. When I first saw it on Sticky Gooey Creamy Chewy blog, I ‘favorited’ it as I knew I had to make it.
Chocolate Pots de Creme
Adapted from StickyGooeyCreamyChewy
Ingredients
Milk 1 cup
Cream 1 cup
Vanilla bean 1 split open and seeds scraped out
Dark Chocolate 4 ounces
Dark Chocolate 4 ounces
Eggs 2
Egg yolks 2
Granulated Sugar 1/3 cup
Cocoa powder 2 tsp
Granulated Sugar 1/3 cup
Cocoa powder 2 tsp
Directions
1. Preheat oven to 320 F. Put some water on to boil.
2. Combine milk,cream,vanilla pod and seeds together in a medium saucepan and place over medium heat. Bring to a boil and remove from heat. Cover and let infuse for 30 minutes.
3. Place chocolate in a small bowl and microwave in increments of 20 seconds until melted.
4. In a larger bowl, whisk the eggs, yolks and sugar together until thoroughly combined.
3. Place chocolate in a small bowl and microwave in increments of 20 seconds until melted.
4. In a larger bowl, whisk the eggs, yolks and sugar together until thoroughly combined.
5. Slowly add milk and cream mixture, whisking constantly.
6. Mix the dark chocolate and cocoa powder.
7. Pour the pots de crème mixtures into in small ramekins and place it in a baking dish with at least 3-inch sides. Fill the baking dish with boiling water until it reaches about halfway up the sides of the pots de crème.
8. Bake for 25-30 minutes, or until pots de crème are set, but slightly jiggly in their centers. Remove from the baking dish and cool. Store in the fridge, covered with plastic wrap. The crèmes are best served the same day, but will keep 2-3 days in the fridge. Goes really well with whipped cream.
7. Pour the pots de crème mixtures into in small ramekins and place it in a baking dish with at least 3-inch sides. Fill the baking dish with boiling water until it reaches about halfway up the sides of the pots de crème.
8. Bake for 25-30 minutes, or until pots de crème are set, but slightly jiggly in their centers. Remove from the baking dish and cool. Store in the fridge, covered with plastic wrap. The crèmes are best served the same day, but will keep 2-3 days in the fridge. Goes really well with whipped cream.
Makes 6 servings
Sounds and looks good for me- choclate addict ๐ I have some cream left..so hopefully I will manage to find time to try them.