Finally, the last of the egg yolks. Ahhh…a big sigh of relief!
Isaac loves these Pot de Cremes more than any another pudding dessert I make. When he sees those little white vessels sitting on the top shelf of our fridge, he smiles. He grabs either his favorite spoon, or most recently a little fork, and dives right in. He finds a quiet place, sits and eats the entire bowl. This is Isaac’s bliss.
Pot de Creme sounds intimidating. But it isn’t. It is one of the easiest desserts to make and is one of the best ways to use up that pint of almost expired heavy whipping cream. I had both cream, and whole milk that were ready to expire, coupled with the last of my egg yolks, made the perfect Sunday evening dessert.
This recipe is from Dorie Greenspan’s Baking book and it did not disappoint. I only changed one minor ingredient; I added a little (very little) espresso powder to the bittersweet chocolate. Coffee or espresso powder enhances the chocolate flavor just a tad, giving an extra added boost.
These are delicious, easy, and impressive! Make these for guests, they will think you slaved all day.
Chocolate Pot de Creme
4 oz. bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 large egg
5 large egg yolks
1/4 cup sugar
pinch of salt
• Preheat oven to 300*. Line a roasting pan with a double thickness of paper towels, then put eight 4oz custard cups, ramekins, espresso or small cups in the pan (I used both 1/2 cup ramekins and tiny chinese tea cups). Boil some water in a tea kettle
• Put chopped chocolate in a glass bowl or measuring cup. Bring 1/2 cup of the heavy cream to a boil. Just before it boils, pour over the chocolate and wait one minute. Using a rubber spatula, gently stir chocolate and cream until ganache sets.
• Stir the remaining 1 cup of cream and the milk together in a small saucepan and bring to a boil.
• In another heat proof bowl( I prefer a glass measuring cup), whisk the egg, yolks, sugar & salt together until pale. Still whisking, drizzle in a little of the hot liquid-this will temper the eggs. Finally, whisk the egg mixture into the ganache, stirring to incorporate.
• With a spoon, skim the foam off the top of the custard, pour the custard into the cups. Pour enough hot water from the tea kettle into the roasting pan to the half way point (up the side of the custard cup). Cover with plastic wrap and poke holes in the top.
• Bake 35-40 minutes, until the tops darken a little, but the custard still jiggles a little.
• Remove roasting pan from the oven and set on a cooling rack. Allow to rest for 10 minutes, then transfer cups to a cooling rack. Refrigerate when the pudding comes to room temp. Cover with plastic wrap and enjoy!
The Urban Baker / SusanSalzman.com