Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 213 grams 56 percent cacao chocolate or bittersweet chocolate, roughly chopped; 2 servings Grated chocolate for garnish; 3 egg yolks; 355 milliliters heavy cream; 1 teaspoons kosher salt; 355 milliliters homogenized whole milk; 85 grams Generous 1/3 cup sugar; 2 servings Whipped cream for garnish; 2 larges whole eggs

You can never have too many main course recipes, so give Chocolate Pots de Crème a try. This recipe serves 2. Watching your figure? This gluten free recipe has 1678 calories, 26g of protein, and 126g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up homogenized milk, heavy cream, kosher salt, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Preheat the oven to 350°F.

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Oven

Put the chocolate and salt in a medium heatproof bowl. Set aside.

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Chocolate

Salt

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Bowl

In a medium saucepan, combine the milk, cream, and sugar. Bring to a low boil, stirring to dissolve the sugar.

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Cream

Sugar

Milk

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Sauce Pan

Pour the hot mixture in three additions over the chocolate, stirring between each addition to combine.

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Chocolate

Let the chocolate mixture cool to room temperature, approximately 30 minutes; an instant-read thermometer should register 70°F to 75°F.

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Chocolate

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Kitchen Thermometer

Bring a large kettle of water to a boil.

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Water

In a separate bowl, whisk together the eggs and egg yolks. Use a whisk or immersion blender to combine them with the cooled chocolate mixture to make a custard.

Ingredients you will need

Chocolate

Egg Yolk

Custard

Egg

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Immersion Blender

Whisk

Bowl

Pour the custard mixture through a fine-mesh strainer into a clean 4-cup bowl with a spout, such as a large measuring cup.

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Custard

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Measuring Cup

Sieve

Bowl

Divide eighteen 2-ounce jars or nine 4-ounce ramekins between two 9-by-13-inch roasting pans.

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Roasting Pan

Ramekin

Pour the custard mixture into the jars to the base of the neck or divide between the ramekins. Carefully pour hot water into the pans to reach one-third of the way up the sides of the custards. Cover each pan tightly with foil.

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Custard

Water

Base

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Ramekin

Aluminum Foil

Frying Pan

Place each pan on an oven rack and bake for 20 minutes, then carefully open each cover (away from your face) to release some steam. Re-cover the pans and bake for another 10 minutes. Release the steam and then recover and bake until the custards are firm, about 20 minutes longer. (The whole process should take about 35 to 40 minutes total for both sizes.)

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Oven

Frying Pan

Carefully transfer the pans to a wire rack and uncover. Leave the custards in the hot water to cool for 15 or 20 minutes, then wipe each cup clean. Cover each serving with jar lids or plastic and refrigerate the pots de crème until they are thoroughly cold, about 2 to 3 hours.

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Water

Equipment you will use

Wire Rack