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.
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
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.)
GREEN TEA ICE CREAM
Steps:
- In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
GREEN TEA POTS DE CRèME
Softly set, creamy custards with the delicate taste of sweet green tea are the perfect finish to an Asian-inspired meal.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F
- In a saucepan, heat cream over medium heat until steaming. Remove from heat; stir in tea leaves and let steep for 5 minutes or until cream is well flavored. Strain cream into a bowl through a fine-mesh sieve. discarding tea leaves (do not press leaves). Let cool to room temperature. In a bowl, whisk together sugar, eggs, egg yolks, and vanilla until blended; whisk into cream. Pour int 8 x 4oz ramekins or custard cups.
- Place ramekins in a large roasting pan; fill pan with enough boiling water to come three-quarters up sides of ramekins. Bake for about 40 minutes or until edges are firm and centers are still jiggly. Remove from water and let cool on rack.
- Cover aan refrigerate for about 2 hours or until chilled or for up to 2 days. Serve in ramekins topped with orange segments and shaved white chocolate.
Nutrition Facts : Calories 262, Fat 20.8, SaturatedFat 12.3, Cholesterol 166.4, Sodium 39.7, Carbohydrate 16.5, Fiber 0.4, Sugar 14.2, Protein 3.6
EARL GREY POTS DE CREME
If you crave something sweet, look no further than these dainty cups. Pots de creme are often flavored with vanilla or chocolate, but ours are subtly tea-infused. We baked the custards right in cups.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep at least 30 minutes but no more than 2 hours.
- In a medium bowl, whisk together egg yolks, sugar, lemon zest, and salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves.
- Working close to the oven to minimize risk of spilling water, arrange four 6-ounce ovenproof cups in a baking pan large enough to hold the cups without touching one another. Pour boiling water into pan, being careful not to splash any inside cups, until water comes halfway up sides of the cups.
- Divide infused liquid among cups. Cover pan tightly with aluminum foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.
- Carefully remove baking pan from oven; remove foil. Transfer cups from the hot water to a wire rack; let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days. Serve with Honey Lace Cookies on the side.
More about "green tea pots de crème food"
CHEF THOMAS KELLER’S POTS DE CRèME RECIPE - 2023
From masterclass.com
Estimated Reading Time 5 mins
- 1. Use a vegetable peeler to shave dark chocolate into a bowl and set it aside to use as garnish.
- 2. Bring the milk and heavy cream to a small simmer in a medium saucepot over medium-low heat. While the mixture is coming up to a simmer, whisk the egg yolks, sugar, and salt together in a large mixing bowl.
- 3. While whisking the yolk-sugar-salt mixture, slowly pour in half of the hot milk-cream mixture. Be sure to whisk the yolk-sugar mixture continuously to temper the yolks and prevent curdling. Pour the tempered mixture back into the pot, off the stove, adding it to the remaining milk-cream mixture. Whisk to combine.
- 4. Return the pot to the stove over low heat. Continuously scrape the bottom and corners of the saucepot and stir the mixture for even heating. Be careful not to overcook the mixture and curdle the eggs; you may need to occasionally remove the saucepot from the heat to prevent overcooking. Cook this mixture until an instant-read thermometer reads 85ºC or a clean line is left behind when you run your finger through the custard on the back of a wooden spoon, about 2 minutes.
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