Okay, really, it's not hard (coming from a person who stops reading a recipe if the ingredients number more than 6), and the end result? Well, it's soooo worth it. They are delicate, delicious, dark chocolate goodness, and you'll feel ultra proud of yourself when you can say, "Here, try one of my pots de créme."
Ingredients
8 ounces bittersweet chocolate, finely chopped (I used chips this time, but I would even chop chips.)
2 1/2 cups heavy cream
2/3 cup whole milk
1/2 cup sugar
2 teaspoons vanilla extract
6 large egg yolks
What You'll Do
- Preheat your oven to 300°F. Put 8 6-ounce ramekins into a large pan. (I had to use two different ones because my ramekins are larger than circular ones.) The ramekins should fit without touching.
- Put chopped chocolate in a bowl. (I used glass because the bowl needs to be heatproof.) In a pan over medium heat, warm cream, milk, and 1/4 cup sugar. Whisk often, until sugar is dissolved. Bring the mixture to just simmering. Remove from heat, stir in vanilla and pour over chopped chocolate. Let the cream and chocolate stand three minutes to melt chocolate. Then, whisk until smooth.
- In a second bowl, whisk remaining sugar and egg yolks until well combined--no more than two minutes. (It's important to wait until you're ready to move along to mix the sugar and egg yolks.)
- Whisking egg and sugar mixture vigorously, slowly pour about 1 cup of chocolate/cream mixture into the eggs. When well mixed, pour in remaining chocolate mixture, whisking well.
- Strain mixture through a fine-mesh sieve into a large measuring cup. This is to remove any grit from the chocolate.
- Evenly pour chocolate mixture into each ramekin.
-Pour enough hot water into the pans so that the water comes halfway up the sides of the ramekins. Carefully transfer the pan(s) to the oven and bake until custards are set, 25 to 35 minutes. (This is when they jiggle slightly but aren't liquid still.)
- Remove ramekins from water bath. Let cool to room temperature. Cover loosely with plastic wrap and place in fridge to chill, at least 1 hour. Top with a dollop of whipped cream and a little sprinkle of colored sugar for that extra kick of cute. Then enjoy!
I love making desserts in little ramekins. Do you have any other fun ones I should try?
2 comments:
I love little, individual servings too. It always seems to be impressive to others and I guess I am hooked on impressing. Speaking of impressing, your pot de creme looks devine!
Blessings!
Gail
Hello Kim~ You are a girl after my own heart. I too posted a recipe for Pot de creme. I created an egg less recipe that calls for only 3 main ingredients. It's very easy with half the work. The post tittle is "Sweet snd Petite" treats.
I've enjoyed my first visit to your charming blog...I'll be by again.
Stop by for a visit, your company would be nice.
Sweet wishes,
Sara
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