Ingredients with Measurements:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 6 ounces dark chocolate, chopped
- 1/4 cup granulated sugar
- 4 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- 6 (4-ounce) ramekins
- Blender or food processor
- Fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer.
3. Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for 1-2 minutes to melt.
4. In a separate bowl, whisk together the granulated sugar, egg yolks, and salt until well combined.
5. Slowly pour the chocolate mixture into the egg mixture, whisking constantly.
6. Pour the mixture through a fine-mesh strainer into a blender or food processor. Blend until smooth.
7. Divide the mixture evenly among the 6 ramekins.
8. Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
9. Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
10. Remove the ramekins from the water bath and let them cool to room temperature.
11. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 2 hours and 50 minutes
Temperature:
Preheat the oven to 325°F.
Serving size:
6 (4-ounce) servings
Nutritional information:
Calories per serving: 386
Fat per serving: 33g
Saturated fat per serving: 20g
Cholesterol per serving: 200mg
Carbohydrates per serving: 20g
Sugar per serving: 17g
Protein per serving: 5g
Sodium per serving: 107mg
Fiber per serving: 2g
Substitutions for ingredients:
- You can use semisweet chocolate instead of dark chocolate.
- You can use half-and-half instead of heavy cream and whole milk.
- You can use coconut sugar or honey instead of granulated sugar.
Variations:
- Add a teaspoon of instant espresso powder to the chocolate mixture for a mocha flavor.
- Top each pot de crème with whipped cream and shaved chocolate.
- Add a tablespoon of orange liqueur or bourbon to the chocolate mixture for a boozy twist.
Tips and tricks:
- Be sure to pour the chocolate mixture through a fine-mesh strainer to remove any lumps or bits of cooked egg.
- To prevent the pot de crème from cracking, be sure not to overbake them. The centers should still be slightly jiggly when you take them out of the oven.
- If you don't have ramekins, you can use small mason jars or espresso cups instead.
Storage instructions:
Cover each ramekin with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve the pot de crème chilled, straight from the refrigerator.
Presentation ideas:
Serve the pot de crème in the ramekins, topped with whipped cream and shaved chocolate.
Garnishes:
Whipped cream and shaved chocolate.
Pairings:
A glass of red wine or a cup of coffee.
Suggested side dishes:
Fresh berries or a fruit salad.
Troubleshooting advice:
- If the pot de crème is too runny, it may not have baked long enough. Try baking it for an additional 5-10 minutes.
- If the pot de crème is lumpy, it may not have been blended enough. Pour it back into the blender or food processor and blend until smooth.
Food safety advice:
Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Pot de crème is a French dessert that dates back to the 17th century. It was traditionally served in small porcelain pots, hence the name "pot de crème."
Flavor profiles:
Rich, creamy, and chocolatey.
Serving suggestions:
Serve the pot de crème chilled, straight from the refrigerator.
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Region: French