High quality chocolate is the key to great tasting pots de crème. We prefer the 3.5 ounce Lindt Excellence 70% cocoa smooth dark bar. Splurging on high quality chocolate will make a noticeable difference in taste and texture, ensuring that your custard is glossy and not grainy. We always keep King Arthur Flour’s Espresso Powder on hand for recipes that calls for a shot of espresso or a bit of strong coffee. It is a time saving substitute, and the taste is comparable to a freshly brewed pot.
Serves: 6 |
Prep Time: 30 minutes |
Cook Time: 35-40 minutes |
Notes: If you want to garnish the custard with chocolate shavings and you don’t have extra chocolate available, reserve a small piece of the 7 ounces and shave with a zester. |
7 ounces dark chocolate (60%-70%), chopped
2 cups half and half
2 tablespoons granulated sugar
1 teaspoon instant espresso or coffee powder
a pinch of sea salt
6 large egg yolks, room temperature
1 teaspoon vanilla extract
heavy cream for whipping (optional as a garnish)
- Preheat the oven to 350ºF. Set aside 6 heat proof ramekins that hold at least 4 oz, and a roasting pan.
- Put the chocolate in a large heat proof bowl.
- In a medium sauce pan, over medium heat, combine the half and half, sugar, espresso or coffee powder and salt until hot but not boiling. Stir to dissolve the sugar.
- Pour the half and half mixture over the chocolate and whisk until the chocolate is completely dissolved. Set it aside to cool till lukewarm.
- Whisk in the egg yolks and vanilla. If the mixture looks grainy, whisk or purée in a blender (an immersion blender if you have it) till smooth.
- With a measuring cup or something with a good pour spout, fill the ramekins with the custard mixture.
- Place the ramekins in a roasting pan and fill the pan with warm water till it reaches half way up the ramekins. Cover the pan tightly with aluminum foil and bake until the centers of the custards are slightly jiggly and the outsides are set; 35-40 minutes.
- Pull the custards from the water bath and set on a baking rack to cool.
SERVING: Serve slightly warm or at room temperature. Garnish with whipped cream and chocolate shavings.
STORAGE: The custard mixture can be made up to 3 days before baking. Once baked, the pots de crème can be covered and stored in the refrigerator for up to 2 days. Bring them to room temperature before serving.
WHIPPED CREAM
1 cup heavy cream, chilled
2 teaspoons sugar
1 teaspoon vanilla
- In a large bowl, using the whisk attachment for a stand mixer or a hand held mixer, whip the heavy cream on medium speed just until the cream starts to thicken.
- Gradually add the sugar and increase the speed to high until it creates medium peaks.
- Fold in the vanilla.
HINT: To rescue over-whipped cream add in heavy cream and fold it in until smooths out.
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