Try this Chocolate Pots de Crème recipe, or contribute your own.
Suggest a better description1. Heat the cream and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.
2. Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute, or until it coats the back of a spoon. Note: rely less on time here and more on visual cues: you want the custard to coat the back of a spoon; if you dip a spoon or spatula into the custard and then run your finger through the custard coating the spoon, a clear line should remain.
3. Remove from the heat and add the chocolate and sugar; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Add the salt and stir to combine. Taste. Season with more sea salt to taste — I always a few more pinches to taste. Add the vanilla and booze, if using. Start with 2 tablespoons Grand Marnier, then add more to taste, stirring after each addition—the mixture might look thin, especially if you add 4 tablespoons of booze, but it will thicken in the fridge. Divide the mixture between eight to ten 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.
4. Meanwhile: make the whipped cream: Beat the cream with a whisk or with the whip of a stand mixer. When it begins to form soft peaks, add the confectioners’ sugar, salt, and vanilla. Continue to beat until the peaks get firmer, but are still soft and pillowy. Taste. Add more sugar if it’s not sweet enough; add more salt to taste. I like the whipped cream to not be too sweet because the pots de crème is sweet and rich on its own. I typically add a pinch more salt and a pinch more sugar.
5. To serve, bring the pots de creme to room temperature at least 30 minutes before serving. Spoon whipped cream over chocolate. Shave chocolate over top.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 236 | ||
Calories from Fat: 159 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 24 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 34.2mg | 11 % | |
Sodium 2920.2mg | 101 % | |
Potassium 125mg | 3 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 20.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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