Pot de Creme

Name: Pot de Creme
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams bittersweet chocolate, cut into small pieces; 6 servings Grated chocolate, for garnish; 6 servings Grated chocolate, for garnish; 5 egg yolks; 50 grams granulated sugar; 357 milliliters heavy cream, chilled; 476 milliliters heavy cream; 122 milliliters milk; 1 pinch Pinch salt; 57 grams white chocolate, finely chopped; 57 grams white chocolate, finely chopped

Pot de Creme could be just the gluten free recipe you've been looking for. For $1.58 per serving, you get a dessert that serves 6. One portion of this dish contains about 8g of protein, 64g of fat, and a total of 703 calories. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up granulated sugar, chocolate, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: Pot De Crème, Pot de Creme, and Pot de Creme.

Instructions

Place rack in the center of the oven and preheat the oven to 375 degrees F.

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Oven

Melt the chocolate in a medium heatproof bowl set over gently simmering water. When the chocolate is almost melted, turn off the heat and let stand until completely melted.

Ingredients you will need

Chocolate

Water

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Bowl

Meanwhile, in a medium saute pan, scald the cream and milk. Watch carefully as cream will boil over.

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Cream

Milk

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Frying Pan

In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved. Slowly whisk the hot cream mixture into the yolks. If you add the hot cream mixture too quickly, the egg yolks could cook and leave undesirable cooked egg particles.

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Egg Yolk

Cream

Sugar

Salt

Egg

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Mixing Bowl

Whisk

Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate.

Ingredients you will need

Chocolate

Cream

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Sieve

Stove

Whisk until well combined and smooth.

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Whisk

Ladle the mixture into 6 (3/4-cup) ramekins. Line the bottom of a baking pan with a clean kitchen towel or paper towels.

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Kitchen Towels

Paper Towels

Baking Pan

Ramekin

Ladle

Place the filled ramekins in the baking dish on the towel.

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Baking Pan

Ramekin

Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the entire pan with aluminum foil and place in the oven.

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Water

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Aluminum Foil

Ramekin

Oven

Frying Pan

Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes. (Baking time will vary depending on depth and width of ramekins.) The center of the Pot de Cremes may still jiggle slightly when shaken, but that is okay, it will firm up as it chills.

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Oven

Ramekin

Pot

Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours.

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Baking Pan

Ramekin

To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.

Ingredients you will need

White Chocolate

Whipped Cream

Chocolate

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Ramekin

Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally. Once melted, remove from the heat and cool to room temperature.

Ingredients you will need

White Chocolate

Water

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Double Boiler

Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks.

Ingredients you will need

Chocolate

Cream

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Bowl

Equipment

Ingredients

Servings:

85grams

bittersweet chocolate, cut into small pieces 6servings

Grated chocolate, for garnish 6servings

Grated chocolate, for garnish 5

egg yolks 50grams

granulated sugar 357milliliters

heavy cream, chilled 476milliliters

heavy cream 122milliliters

milk 1pinch

Pinch salt 57grams

white chocolate, finely chopped 57grams

white chocolate, finely chopped

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Pots De Creme. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "