Milk Chocolate Pots De Creme Food

CHOCOLATE POTS DE CREME

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.

CHOCOLATE POTS DE CREME

Steps:

• Position a rack in the middle of the oven and heat the oven to 325 degrees F.
• Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth.
• In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls.
• Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken.
• Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold.

CHOCOLATE POTS DE CRèME

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.)

MILK CHOCOLATE AND LEMON POT DE CREME

Steps:

• To make the Pots de Creme: Preheat oven to 275 degrees F. In a food processor, grind sugar and zest for 1 to 2 minutes. Place the lemon sugar mixture in a pot. Add the milk and cream. Bring it to a boil. Remove the pot from the heat and add chocolate, stirring until dissolved. Place in an ice bath until chilled. Once cold add the egg yolks and lemon juice, mixing well. Strain the mixture. Portion it into ramekins and bake until set, for approximately 30 to 40 minutes. The texture will look like Jell-O in the center. Once cooked reserve in the refrigerator until ready to serve. To make the Candied Lemon: Place the zest in a pot and cover with cold water. Bring to a boil, strain and cover again with cold water. Return to a boil and repeat the process once more. Place the zest in a pot with water and sugar and simmer gently for 15 to 25 minutes or until slightly translucent. Reserve in this liquid until ready to serve. This can be made up to 4 days ahead.
• To serve Pot de Creme: Place 1 to 2 teaspoons of Candied Zest on the middle of the Pot de Creme. Cover with Milk Chocolate shavings, and serve.

CHOCOLATE POTS DE CREME

Steps:

• Preheat the oven to 325 degrees F.
• In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer. Melt the chocolate in the top of a double boiler. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine. Pour the heated milk mixture into the melted chocolate and whisk to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling. Do not overmix. You want the ingredients to be blended but not frothy or bubbly.
• Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes. Remove the pan from the oven.
• Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of whipped cream or refrigerate overnight, before serving with the whipped cream.

MEXICAN CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer.
• Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
• In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes.
• Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.

MILK CHOCOLATE POTS DE CREME

Steps:

• Place chips in blender. Heat milk and butter in a small saucepan over low heat while stirring, just until mixture begins to boil.
• Immediately pour hot liquid into blender container. Cover and blend at high speed until smooth - approx 1 minute.
• Pour into dessert dishes and chill at least 3 hours, until set.
• This makes 4 half cup servings.

MILK CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 325 degrees with a rack in the lower third. Place eight 4-ounce pots de creme pots or ramekins in a medium roasting pan; set aside.
• In a medium saucepan, combine cream, milk, and chocolates over medium heat. Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until chocolate is melted.
• In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, add a little of the hot milk mixture to the egg mixture to combine. Add the remaining milk mixture, and whisk to combine. Whisk in vanilla. Strain through a fine-mesh sieve into a large liquid measure.
• Pour approximately 1/2 cup of the egg mixture into each pots de creme pot. Transfer the roasting pan to the oven. Fill pan with enough boiling water to come halfway up the sides of the pots de creme pots. Bake until the custards are just set in the center, about 35 minutes.
• Remove the roasting pan from oven. Remove the pots de creme pots from the water, and place on a wire rack to cool. When completely cooled, cover, and transfer to refrigerator. Chill for at least 4 hours and up to overnight. Serve with a dollop of whipped cream, if desired.

CHOCOLATE POTS DE CREME

Steps:

• Heat oven to 325°F.
• Place 4 (6-oz.) custard cups in 13x9-inch pan.
• Bring milk, half-and-half and chocolate to boil in medium saucepan on medium heat, stirring constantly. Remove from heat; stir until chocolate is completely melted and mixture is well blended.
• Beat egg yolks and sugar in medium bowl with whisk until blended. Gradually add hot milk mixture, whisking until blended after each addition; pour into custard cups. Place filled pan in oven. Carefully pour boiling water into pan to come halfway up sides of custard cups.
• Bake 25 to 30 min. or just until custards are set around edges but still soft in centers. Remove cups from pan of water; cool completely. Refrigerate 4 hours.

NO BAKE CHOCOLATE PôTS DE CRèME

Steps:

• Place the chocolate in a large bowl and set aside.
• Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
• Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
• Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
• Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
• Cover with plastic wrap and refrigerate until firm, at least 4 hours.

CHOCOLATE COCONUT POTS DE CREME

Steps:

• - Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
• - Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
• - Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
• * I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!