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.
POT DE CREME
Steps:
- Place rack in the center of the oven and preheat the oven to 375 degrees F.
- 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.
- Meanwhile, in a medium saute pan, scald the cream and milk. Watch carefully as cream will boil over.
- 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.
- Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate. Whisk until well combined and smooth.
- Ladle the mixture into 6 (3/4-cup) ramekins. Line the bottom of a baking pan with a clean kitchen towel or paper towels. Place the filled ramekins in the baking dish on the towel. 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. 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.
- Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours.
- To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.
- 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.
- Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks.
POTS DE CREME
Steps:
- Preheat the oven to 300 degrees F.
- Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
- Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
- Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
- Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
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.
GINGER POT DE CREME
Steps:
- In a large saucepan, combine the cream, ginger and sugar and place over medium heat; bring just to a boil, remove from the heat and set aside, covered, for 10 minutes. Strain the mixture and discard the ginger. Put the yolks in a large bowl and whisk until they are thick and light-colored. Very slowly pour in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and allow to cool.
- Preheat the oven to 300 degrees. Pour the cream mixture into 6 1/4-cup custard cups and cover them with foil. Place the cups in a baking pan and pour boiling water into the pan to come halfway up the sides of the cups. Bake until the custard is just set, 40 to 45 minutes. Remove the cups from the pan and allow to cool slightly. Serve warm or refrigerate and serve chilled.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 41 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 25 grams, Sodium 51 milligrams, Sugar 12 grams
GINGER POTS DE CRèME
Pots de Crème are always great, but flavored with ginger they become exotic yet there's nothing to it.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F. Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises. Cover the pan, turn off the heat, and steep for 10 to 15 minutes.
- Beat the yolks and sugar together until light. Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir. If you're using the candied ginger, add it now. Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.
- Bake for 30 to 45 minutes, or until the center is barely set. (Heavy cream sets fastest, half-and-half more slowly.) Cool or chill, then serve.
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GINGER POT DE CREME RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8Estimated Reading Time 2 minsCategory DESSERTSTotal Time 2 hrs 30 mins
- Place the cream, milk and ginger in a large heavy saucepan over medium heat and heat until bubbling, 4 to 5 minutes. Remove from the heat and allow to sit, covered, for 30 minutes to infuse the flavor from the ginger.
- After the cream mixture has steeped, whisk the egg yolks and eggs in a large mixing bowl slightly to mix. Add the sugar and stir thoroughly until the mixture is uniform and there are no dry lumps of sugar. Don't whip air into this mixture. Stir in the vanilla extract.
- Heat the cream mixture to scalding again. Remove from the heat and temper it into the egg mixture by adding it gradually and stirring each addition in thoroughly to avoid scrambling the eggs. Strain the finished liquid through a very fine strainer or cheesecloth to remove the ginger and any bits of cooked egg which will mar the texture of the finished custard.
- Heat the oven to 300 degrees. Divide the mixture into 8 (6-ounce) ramekins. Set the cups into a roasting pan about 3 to 4 inches deep. Add boiling water to the pan to immerse the cups halfway. Cover the pan with foil and poke a few holes in the foil with the tip of a knife. Place the pan in the oven and bake until the outside two-thirds of the custard is set and the center of each jiggles slightly when the cup is tapped, 1 hour 30 minutes to 1 hour 45 minutes. Remove the cups from the water bath and allow to cool at room temperature for about 45 minutes. Refrigerate, covered with plastic wrap, until completely chilled before serving, about 2 hours.
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