EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
- In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
- Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
- Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams
POT DE CREME
Steps:
- Preheat oven to 325 degrees F.
- Place the milk and vanilla bean in a saucepan, over medium flame, bring to boil. In separate bowl, beat the yolks with sugar. Pour the hot vanilla-milk into the yolk/sugar mixture, and stir.
- Baking pot de creme: Bring a pot of water to boil. Fill ramekins to 3/4 full with custard mixture, cover the ramekin with aluminum foil. Line a hotel pan or sheet pan with parchment paper, place ramekins in it, slide the pan into the oven and fill the pan with the boiling water, to halfway up the sides if the ramekins. Check custard occasionally to make sure the hot water doesn't boil, if it boils at any point, turn the oven down immediately. If the pot de creme gets to hot it will curdle. It takes about 40 minutes to cook, and cream should be smooth. Remove the ramekins from bain-marie, take off the lids and refrigerate until completely chilled.
VANILLA POT DE CREME
Pots de creme are very rich, very thick custards. There is nothing here but vanilla, eggs, and cream, so use the very best you can find. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hXBXaw
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F Bring a kettle of water to a boil.
- Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
- Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
- Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
- Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
- Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.
Nutrition Facts : Calories 281.9, Fat 26.1, SaturatedFat 15.2, Cholesterol 247.5, Sodium 30.1, Carbohydrate 8.6, Sugar 6.6, Protein 3.6
VANILLA POTS DE CREME WITH CHOCOLATE SAUCE
Steps:
- Preheat the oven to 325 degrees. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until melted. Remove from the heat and whisk in the cream. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
- To make the custard, place the milk and cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow. Stirring constantly, whisk the warm milk into the yolks. Add the salt and strain the mixture into a bowl. Let stand for 2 to 3 minutes and skim the foam from the top.
- Ladle the custard into the chocolate-lined molds and place them in a deep baking pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil. Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
- Remove the molds from the water and let cool. Serve the pots de creme in the molds, warm or chilled.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 14 grams, Sodium 80 milligrams, Sugar 20 grams
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
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