Chocolate Pot Du Crème
The Solution for Your Chocolate Craving
Pot du crème is a loose French dessert custard dating to the 17th century. The name means "pot of custard" or "pot of cream", which also refers to the porcelain cups in which the dessert is served. This delicious and rich recipe will satisfy even the most discerning chocolate lover.
Chocolate Pot Du Crème
By Le Creuset
Ingredients:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 5 ounces bittersweet chocolate (70% cacao), chopped
- 1/2 teaspoon vanilla extract
- Kosher salt
- 6 large egg yolks
- 1/3 cup sugar
- 1/2 cup raw slivered almonds
- 1 tablespoon unsalted butter, melted
- Pinch of cayenne pepper
- Whipped cream and fresh chopped mint
Equipment:
- 6 stoneware ramekins
- Large baking dish
- Medium saucepan
- Whisk
- Large mixing bowl
- Wooden spoon
- Silicone spatula
- Pitcher
- Kitchen towels
- Knife and cutting board
- Medium skillet
Directions:
Preheat the oven to 325 degrees F.
The custards will bake in a hot water bath, so arrange six 6-ounce ramekins in a roasting pan or large baking dish that is at least 2 inches deep.
In a medium saucepan over medium heat, bring the cream and milk to a simmer. Remove the pan from the heat, add the chocolate, and let stand until the chocolate begins to soften. Whisk until melted and smooth, then whisk in the vanilla and a pinch of salt.
In a large bowl, whisk together the egg yolks and sugar. Whisking constantly, add the warm cream mixture in a slow, steady stream. Strain the mixture through a fine-mesh sieve into a bowl. Let stand 10 minutes, then skim any foam from the surface.
Evenly divide the custard among the ramekins. Pour enough hot tap water into the roasting pan to reach halfway up the sides of the ramekins. Bake until the custards are set, but the centers still jiggle slightly when shaken gently, about 40 minutes. Remove the ramekins from the water bath and refrigerate until chilled, about 3 hours.
In a dry, heavy skillet over medium heat, toast the almonds, stirring frequently, until fragrant, about 3 minutes. Transfer to a plate, drizzle with the butter, sprinkle with a pinch of salt and cayenne, and toss to coat. Let cool, and then chop coarsely.
