Chocolate Pots de Creme

If you’ve made mousse, custard, or pastry cream before, these creamy desserts will be simple. If you haven’t attempted to make any of those, it will still be simple to make these. People are always impressed with desserts you can serve in individual portions because they look like they take more effort than they do. I found the Chocolate Pots de Creme during my search for something gluten-free and French for our French-themed book club (more on that on the next Winesday post), and I adjusted the amounts to serve a group of 7. The original recipe came from the book Professional Baking by Wayne Gisslen.

Stuff You’ll Need

Makes 8 servings

  •  2 whole eggs
  • 2 egg yolks
  • 1/4 cup granulated sugar, plus 1/2 Tbsp
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 1/2 cup milk
  • 1 cup heavy cream
  • 6 oz chopped semi-sweet chocolate
  • 8 ramekins
  • 9 x 13″ cake pan, or another pan with 1″ or taller sides in which you can fit ramekins

How to Do It

  1. Preheat the oven to 325 degrees F.
  2. Combine the eggs, sugar, salt, and vanilla in a stainless steel mixing bowl for a stand mixer or to use with an electric hand mixer. Mix until fully incorporated, but be careful not to whip the ingredients.
  3. Scald the milk in a double boiler or in a small saucepan over low-medium heat. Add the chocolate, and continue to stir until the chocolate has melted.
  4. Remove the milk from the heat, and carefully pour it into the egg mixture in a small, steady stream as you continue to stir the mixture.
  5. After the milk is added, skim any foam off of the top of the mixture with a rubber spatula.
  6. Fill the ramekins halfway with the batter, and arrange the dishes in the cake pan. Pull the top rack slightly out of the oven, and place the pan on top. Fill the pan with enough hot water that the level outside reaches the same height as the mixture inside the ramekins. Carefully slide the oven rack back into the oven, and bake until the custard sets, about 45 minutes.
  7. Remove the pan from the oven, and remove the ramekins to cool. Cover and store in the refrigerator. The custard will thicken slightly and be very rich. You can serve it plain, with powdered sugar, or with whipped cream, but be sure to always serve it with a delicious red wine.

Trackbacks

  1. […] Dessert Duchess Cooking with Class HomeAbout MeWinesday ← Chocolate Pots de Creme […]

  2. […] used to bake traditional cheesecakes and individual custard desserts, like creme brulee or pots de creme. It will be easiest (and cleanest) to slide the top oven rack out a few inches, and place the pan […]

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