Sunday, March 20, 2011
Ah, chocolate pot au creme, one of those wonderful desserts I enjoyed so much in Paris during our trip to Europe last August. I finally decided to bring a taste of that home and try it out here - its easy enough. Pot a creme is a bit like chocolate pudding, except its more of a cream than a pudding in its consistency - a very subtle difference. I used the following recipe, which resulted in a thick, rich and creamy pot au creme.
Chocolate Pot Au Creme
2 cups whipping cream
1/2 cup whole milk
5 oz bittersweet or semisweet chocolate, chopped
6 large egg yolks
1/3 of a cup of sugar
Preheat the oven to 325 and place the milk and cream in a saucepan, bringing it to a simmer. Remove from heat, and add the chocolate, whisking until melted and smooth. Combine the egg yolks and sugar in another bowl with a whisk, and gradually combine this with the chocolate mixture. Strain into another bowl and cool for ten minutes.
Divide into 6 custard or souffle dishes. Cover the top of each one with foil and place in a large baking pan. Bring a pot of water to boil, and surround the dishes halfway up the side of the cups with the hot water, just like when you make creme brulee. Bake for about 55 minutes, then chill for three hours before eating.