CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
CHAI POTS DE CRèME
Categories Milk/Cream Egg Ginger Dessert Bake Christmas Thanksgiving Spice Fall Winter Cinnamon Clove Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For custard:
- Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
- Preheat oven to 325°F. Place six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.
- Whisk egg yolks, brown sugar, and orange peel in 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
- Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- For topping:
- Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de crème and serve.
CHAI CHOCOLATE POTS DE CREME
The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. I found this on another website , which I knew I would never find again, and decided to put it here for safe keeping. It sounds delicious and I want to try it soon! The recipe says cook time over 2 hours, but I just can't see that....maybe total from start to finish.
Provided by Teri8551
Categories Dessert
Time 16m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in lower third of oven; preheat to 325°F Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- to 6-ounce heatproof custard cups or ramekins. Set the cups in the pan (the paper towels will keep them in place).
- Heat cream, cardamom, cloves and ginger in a medium saucepan over medium-high heat until the mixture just comes to a full boil. Remove from the heat and let stand for 15 minutes. Place chocolate in a 4-cup glass measure. Return the cream to medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)
- Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.
- Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each.
- Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.
- Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired).
Nutrition Facts : Calories 217.8, Fat 18.8, SaturatedFat 11, Cholesterol 135.3, Sodium 39, Carbohydrate 12.4, Fiber 2.7, Sugar 7, Protein 5.5
CHAI POTS DE CRèME
Haven't tried this one yet. From Bon Appetit, Jan 2002. Can be made day ahead but needs no less than 4-hour chill time.
Provided by Julie Bs Hive
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For Custard:
- Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
- Preheat oven to 325 degrees (F). Place six 3/4-cup custard cups or ramekins in a 13x9x2-inch metal baking pan. Pour cream mixture through a fine strainer into a medium bowl. Discard solids in strainer.
- Whisk egg yolks, brown sugar, and orange peel in a 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
- Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.).
- For Topping:
- Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de creme and serve.
Nutrition Facts : Calories 386.5, Fat 33.7, SaturatedFat 20.1, Cholesterol 252.6, Sodium 56.7, Carbohydrate 17.8, Sugar 15.3, Protein 4.8
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Reviews 2Estimated Reading Time 4 minsServings 8
- Combine the cream, milk, 5 tbsp sugar, and powdered chai mix in a large saucepan. Whisk to combine and heat over medium high heat until little bubbles appear around the edge of the pan.
- Meanwhile, using an electric mixer, beat the egg yolks with the remaining 1/4 cup sugar until the mixture is light and fluffy.
- With the mixer running, slowly pour the hot cream mixture into the egg yolks in a thin, steady stream. If you pour it in too fast it will cause the eggs to scramble. Beating it into the eggs slowly tempers the yolks, creating a smooth custard. Stir in the vanilla.
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From bonappetit.com
- Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
- Preheat oven to 325°F. Place six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Pour cream mixture through fine strainer into medium bowl. Discard solids in strainer.
- Whisk egg yolks, brown sugar, and orange peel in 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
- Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
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