Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 4 ounces semisweet chocolate chips
- 1/4 cup chopped fresh mint leaves
Special equipment needed:
- 6 (4-ounce) ramekins
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a medium bowl, whisk together the egg yolks, vanilla extract, and peppermint extract.
4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
5. Add the chocolate chips and chopped mint leaves to the blender or food processor. Pour the hot cream mixture over the chocolate and mint, and blend until smooth.
6. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
7. Place the ramekins in a large baking dish. Pour the custard mixture evenly into the ramekins.
8. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
9. Bake for 30-35 minutes, or until the edges are set but the centers still jiggle slightly.
10. Remove the ramekins from the water bath and let cool to room temperature.
11. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 2 hours 55 minutes
Temperature:
Oven temperature: 325°F
Serving size:
6 (4-ounce) servings
Nutritional information:
Calories per serving: 390
Fat per serving: 28g
Saturated fat per serving: 16g
Cholesterol per serving: 225mg
Sodium per serving: 120mg
Carbohydrates per serving: 30g
Fiber per serving: 1g
Sugar per serving: 27g
Protein per serving: 5g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Fresh mint leaves can be substituted with 1/2 teaspoon of peppermint extract.
Variations:
- Omit the chocolate chips and add 1/4 cup of cocoa powder for a chocolate mint pot de crème.
- Add 1/4 cup of Bailey's Irish Cream for an adult version of the dessert.
- Top with whipped cream and chocolate shavings for added decadence.
Tips and tricks:
- Be sure to strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of mint leaves.
- To prevent the custard from curdling, be sure to temper the egg yolks by slowly pouring the hot cream mixture into the egg yolks while whisking constantly.
- To prevent the custard from cracking, be sure to let it cool to room temperature before refrigerating.
Storage instructions:
Cover with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve in the ramekins or unmold onto a plate and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves, whipped cream, chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit or a simple green salad.
Troubleshooting advice:
- If the custard cracks, it may have been overcooked or cooled too quickly. Try reducing the baking time or letting the custard cool to room temperature before refrigerating.
- If the custard is lumpy, it may not have been strained properly. Be sure to strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins.
Food safety advice:
Be sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Pot de crème is a French dessert that translates to "pot of cream." It originated in the 17th century and was traditionally served in small porcelain pots. The dessert became popular in the United States in the 19th century and has since evolved to include a variety of flavors, including mint chocolate chip.
Flavor profiles:
Creamy, chocolatey, and minty.
Serving suggestions:
Serve chilled in individual ramekins or unmolded onto a plate. Garnish with fresh mint leaves and whipped cream for added decadence.
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Taste: Rich, Creamy, Minty, Chocolatey