Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds

Name: Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters salted roasted Marcona almonds*, coarsely chopped; 43 grams 65% to 70% dark chocolate, chopped; 7 grams cocoa butter* or 1 tsp. grapeseed oil; 6 extra larges egg yolks; 118 milliliters granulated sugar; 315 milliliters heavy cream, divided; 2 vanilla beans; 355 milliliters whole milk

Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds is a gluten free side dish. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 32g of fat, and a total of 419 calories. This recipe serves 6. Head to the store and pick up roasted marconan almonds, heavy cream, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Combine milk and 1 cup cream in a medium pot. Split vanilla beans in half lengthwise, scrape out seeds and pulp with a paring knife, and add to pot along with empty pods. Bring to a boil over high heat.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Milk

Equipment you will use

Knife

Pot

Remove from heat, cover, and let infuse 30 minutes.

Beat egg yolks and sugar with the whisk attachment at high speed until mixture is thick, pale yellow, and falls in ribbons, about 3 minutes. Bring milk and cream back to a boil, then pour into a spouted measuring cup. On low speed, slowly drizzle hot cream into egg mixture, 1/4 cup at a time. When half the cream has been incorporated, you can add the rest more quickly. Strain the mixture and let sit 20 minutes.

Ingredients you will need

Egg Yolk

Cream

Sugar

Milk

Egg

Equipment you will use

Measuring Cup

Whisk

Preheat oven to 32

Equipment you will use

Oven

To make your custard especially silky, skim all traces of white foam from cream (it will be quite a lot, about 1 cup).

Ingredients you will need

Custard

Cream

Pour mixture into six small (1/2 cup) coffee cups or ramekins.

Ingredients you will need

Coffee

Equipment you will use

Ramekin

Place in a roasting pan, then pour hot water into pan to come halfway up outsides of cups. Cover pan with foil and bake about 30 minutes, until custard jiggles only slightly in center. Using a sturdy flat spatula, transfer custards to a rack to cool completely. Cover with plastic wrap; chill at least 4 hours and up to 3 days.

Ingredients you will need

Custard

Water

Wrap

Equipment you will use

Plastic Wrap

Roasting Pan

Oven

Spatula

Aluminum Foil

Set a bowl over a saucepan filled with 1 in. water (not touching water) and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Bowl

Add chocolate and cocoa butter (if using oil, melt chocolate first and then stir in oil). Working with 1 pot de crme at a time, and keeping chocolate warm in double boiler, spoon 1 to 2 tsp. chocolate onto custard (depending on size of cup) and tip cup to form a thin, even layer of chocolate. Don't add extra chocolate, even if there's some left over; the layer will be too thick. Chill until ready to serve.

Ingredients you will need

Chocolate