Pot De Creme Food

POTS DE CREME RECIPE (SALTED CARAMEL)

Steps:

• Preheat your oven to 325°F. Get a kettle of water warming on the stove. In a large saucepan, combine heavy cream, milk, vanilla, and salt. Warm over medium heat until the mixture is bubbling. Then remove from heat and cover with a lid to keep warm.
• In another saucepan, heat sugar and water over low heat stirring just until the sugar dissolves. Allow the mixture to continue simmering for about 10 minutes, until liquid starts to brown. Swirl the sugar mixture in the pan occasionally by lifting the pan and swirling the pan, but do not stir the sugar mixture with a spoon or anything. After the 10 minutes are up, use a spoon or brush to remove some of the sugar crystals that have formed on the side of the saucepan.
• Pour the sugar mixture into the cream mixture. Add the chocolate chips and use a whisk to give everything a stir until the chocolate has melted. Pour the entire contents through a sieve into a bowl just to ensure you don't have any sugar crystals in the mixture.
• In a large measuring cup, whisk your egg yolks together. Slowly stream a couple tablespoons worth of the caramel mixture into the yolks, whisking as you do this, to temper your eggs. Then continue to whisk as you pour the rest of the caramel mixture in. You'll end up with a little more than 2 cups of batter.
• Distribute this evenly among 6 ramekins. Place the ramekins in a large casserole-type pan. Pour the heated water from the kettle into the pan just until the water reaches halfway up the sides of the ramekins. Bake in the oven for about 45 minutes, just until the edges of the creme have set, but the centers are still wobbly.
• Remove the ramekins from the pan and allow them to come to room temperature. Then cover with plastic wrap and refrigerate until chilled (about 2 - 3 hours). Sprinkle fleur de sel when ready to serve with a side of whipped cream (optional).

CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
• In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
• Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
• Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
• Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

POTS DE CREME

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.

EASY POTS DE CREME

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.

CLASSIC FRENCH CHOCOLATE POTS DE CRèME

Steps:

• Step 1 - Preheat your oven to 325F(160C) with a rack in the middle.
• Step 2 - In a medium saucepan, slowly warm up the heavy cream with the chopped chocolate over medium-low heat. Do not bring up to a boil - just warm up enough to melt the chocolate. Stir occasionally and remove from the heat when the chocolate is melted.
• Step 3 - In a large mixing bowl, whisk together the egg yolks, sugar and salt together for 2 minutes until pale and fluffy. Pour 2 tablespoons of the hot cream into the egg yolk mixture and whisk (this tempers the egg yolks so they don't curdle later). Slowly stir in the rest of the hot cream while continuously whisking.
• Step 4 - Fill 6 small [120ml - ½ cup] pots or ramekins with the chocolate cream. Place the pots into a large baking dish and fill this dish with hot water ¾ up the sides of the pots.
• Bake for 30 minutes. Remove the dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely to room temperature before covering with plastic wrap and refrigerating.
• Chill for at least 3 hours before enjoying. For serving, top each pot with a dollop of whipped cream and chocolate shavings.

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.)

VANILLA POT DE CREME

Steps:

• Preheat oven to 300°F Bring a kettle of water to a boil.
• Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
• Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
• Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
• Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
• Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.

POTS DE CRèME A L'ORANGE

Steps:

• Place the chocolate chips into a blender. Crack in the eggs, then add Grand Marnier and salt. Blend for a few seconds, or until combined.Pour the coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth.Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set. Top with plenty of sweetened whipped cream, then garnish with sliced orange peel.

POTS DE CREME

Steps:

• First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

EASY CHOCOLATE POTS DE CRèME

Steps:

• To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.
• To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.
• Pour the cream into the blender and process on high speed until smooth.
• Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.
• Optionally garnish with whipped cream and/or chocolate shavings before serving.

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.

DARK CHOCOLATE POTS DE CRèME

Steps:

• For the dark chocolate pots de crème: In a large measuring cup or large bowl, add the chopped dark chocolate. Set aside.
• In a saucepan, add the cream, milk, and vanilla, if using, and whisk to combine. Set over medium heat and bring to a simmer. Be careful not to let the mixture boil over!
• While the cream and milk heat up, in a separate bowl, whisk the egg yolks and sugar together until smooth.
• As soon as the cream and milk simmer, turn off the heat. Whisking the egg yolks constantly, gradually pour in two ladlefuls of the hot cream and milk mixture into the egg. This will temper the egg yolks, that is, heat them slowly to prevent them from turning grainy.
• Pour the egg yolk mixture into the saucepan while whisking. Return to medium-low heat and whisk constantly for 2 more minutes.
• Here's how to tell when the custard is done: dip a spoon into the custard, then trace a line with your finger over the back of the spoon. If the indentation remains, it means the custard is done.
• Strain the custard into the bowl containing the chopped dark chocolate. Let sit without stirring for two minutes, then whisk until smooth. (The chocolate pots de crème mixture will appear grainy at first as the chocolate starts to melt into the cream, but it will fully smooth out as you whisk.)
• Divide the chocolate pots de crème mixture between 8 small glasses, cups, or ramekins, or bowls (½ cup/125 ml capacity). Cover with plastic wrap and refrigerate for 3 hours, or until the chocolate pots de crème are cool and set.
• SERVING: Bring the chocolate pots de crème back to room temperature 15 to 30 minutes before serving. Garnish each serving with whipped cream and grated dark chocolate, if desired. Enjoy!
• STORAGE: Keep chocolate pots de crème covered and refrigerated for up to 5 days.

POT DE CREME

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 8 hours or overnight. Garnish with whipped cream if desired.

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.