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Little pots of creamy, decadent chocolate – just right for a special dinner or luncheon. A perfect little French dessert, pot de crèmes are served in small cups and in this instance little demitasse cups making for a serving size of approximately 4 oz per person.  You can use almost any ramekin or cup, just as long as they’re ovenproof.

½ cup heavy cream
½ cup milk
7-8 oz chocolate, completely melted
2 large eggs
½ tsp vanilla
Pinch of salt
¼ cup sugar
Hot water (see recipe directions below)

Heat cream and milk until simmering, but do not boil. While heating the dairy, whisk together the eggs, vanilla, salt and sugar. 

When cream and milk are hot, strain and add a small amount to the egg mixture to temper the eggs (if you add all, the eggs will scramble slightly). Continue to whisk in the remaining hot milk and cream into the eggs; then, add the melted chocolate.

Preheat an oven to 325 degrees and heat some water to create a warm water bath for gently baking the pot de crèmes (a bain marie).  Evenly fill four demitasse or tea cups with the chocolate cream, ideally filling to within a ½ to ¾ inch space from the rim.

Place the cups in a shallow baking dish, and fill partway up the cups with the warm water and bake until set, about 20 minutes.

Cool to room temp and then chill in the refrigerator. Great topped with fresh, sweetened cream.

Serves 4

Recipe note:  before there was such a concern over consuming undercooked eggs, this last step of using the bain marie was often skipped and the pot de crèmes were cooled in the refrigerator and were enjoyed as a softer pudding reminiscent of a firm brownie batter.



Copyright 2008.