| This recipe is liked by 0 person(s). |
Chocolate Pots de Crème
Nb persons: 0
Yield: Four 4-ounce ramekins
Preparation time:
Total time:
Source:
| INGREDIENTS | |
| 1 cup | coarsely chopped semisweet chocolate |
| 3 large | egg yolks |
| 1 cup | heavy cream |
| ½ cup | granulated sugar, divided |
| ½ | vanilla bean pod, split and scraped |
| ¼ cup | hot water |
| coffee, alternative | |
| Pinch | kosher salt |
DIRECTIONS
1. Place the chocolate in a medium bowl and set aside. In a medium bowl, whisk together the egg yolks and set aside.
2. In a medium saucepan set over medium heat, combine the cream, ¼ cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.
3. Slowly pour the hot-cream mixture into the eggs, whisking to combine. Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod). Gently whisk in the water and salt until the mixture is smooth. Pour the mixture into four 4-ounce ramekins and refrigerate overnight. To serve, sprinkle each pots de crème with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar. Serve immediately. (If you don't have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high. Place the sugar-sprinkled pots de crème on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling. Note: Keep an eye on the pots de crème as the sugar can burn quickly.)
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe