Pots de Creme au Chocolat

August 1, 2013

pots de creme au chocolate


Yeah. So were you impressed with my knowledge of the French language? 

This looks all too delicious. Dangerously so. 

Pots de Creme au Chocolat

Makes 4 servings
  • 2 cups of low fat milk
  • 1 vanilla bean, slitted & seeds removed
  • 1 egg + 2 egg yolks
  • 1/4 cup sugar
  • 3 oz dark chocolate
  • 1 tsp instant coffee powder
  • 1/2 cup thick coconut cream
  1. Preheat oven to 325F.
  2. Add milk in a saucepan. Scrape vanilla bean seeds and add it into the milk with slitted whole vanilla bean. Heat milk to infuse vanilla for a few minutes on medium until milk is hot.
  3. In a bowl, whisk egg and yolks with sugar until combined. Add instant coffee powder and coconut cream. Whisk everything until smooth.
  4. Add chocolate into hot milk and whisk to melt.
  5. Temper eggs with a little hot milk + chocolate concoction, while whisking vigorously. Continue tempering until both concoctions are combined.
  6. Strain concoction back into the saucepan to smooth any lumps and heat it on low until creme slightly thickens for a few minutes. Stirring is required.
  7. Once creme has reached the desired consistency, pour it into prepared oven proof pots/ramekins. Place pots onto a deep baking dish, add hot water to create a “water bath” enough to immerse the pots halfway. Bake in the oven for 50 minutes.
  8. Remove pots from water bath to cool in room temperature. Chill pots de creme in refrigerator for a few hours to completely set the custard.
  9. Dig into custard topped with chopped pistachios.
I have about 50% less willpower than I woke up with. Yummo.

(Images and recipe via Karin Tarun)


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