Recipe: CHOCOLATE POTS DE CREME

CHOCOLATE POTS DE CREME

 

PREP TIME

25 mins

COOK TIME

40 mins

TOTAL TIME

1 hour 5 mins

 

A creamy chocolate dessert topped with shaved chocolate.

Author: Gerry Speirs

Serves: Makes 6

INGREDIENTS

• 2½ cups heavy cream
• ⅔ cups DairyPure whole milk
• ½ cup sugar
• 1 teaspoon vanilla extract
• 6 large egg yolks
• 6 ounces dark chocolate chopped into pieces

INSTRUCTIONS

1. Preheat the oven to 300 degrees F.
2. Mix the cream, milk, 4 tablespoons sugar and vanilla in a pot.
3. Heat over a medium heat until bubbles appear around the edges of the mixture.
4. Whisk the egg yolks with the remaining sugar until dissolved.
5. Carefully add a little of the warm mixture to the egg yolks, whisking at the same time.
6. Gradually add all of the cream/milk mixture to the yolks and strain through a sieve into a clean bowl.
7. Pour the custard mixture back into the pot along with the chocolate and warm over a low heat, stirring gently until the chocolate has melted.
8. Place your small ramekins or glass jars in a deep 13 x 9-inch baking pan.
9. Fill each vessel with the chocolate cream mixture about ½ inch from the top.
10. Once every jar is full fill the baking tray with warm water until it reaches about halfway up the custard jars. This will help them bake evenly.
11. Bake for about 40-45 minutes. The top should still be wobbly and will firm up as they cool in the fridge.
12. Leave overnight to set.
13. Grate some chocolate over each dessert before serving.

NOTES

Recipe from Bouchon.