Blender Pots De Creme Plus Recipes

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.

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.

BLENDER POTS DE CREME PLUS

Steps:

• In blender container or food processor, place pasteurized egg, vanilla, cocoa, sugar, butter, and vanilla. Blend until smooth and scrape sides of container. Add chocolate chips to blender and set aside. In small saucepan, heat milk and cream until steam forms and small bubbles form around the edges. Add hot milk mixture to ingredients in blender and blend on high speed until smooth. Pour into 4-6 demitasse cups. Cover with plastic wrap pressed directly onto the pudding surface. Chill 4-5 hours or until set.

POTS DE CREME

Steps:

• Put the chocolate, the eggs, and the vanilla in a blender. Blend/pulse briefly to break down the chocolate.
• Heat the heavy cream in a small saucepan on the stove until it just comes to a boil.
• Add the Kahlua/coffee mixture to the blender. Put the lid without the centerpiece on the blender and turn it on.
• While the blender is running, pour the hot cream in a slow steady stream into the hole in the top of the blender. The mixture will thicken and become creamy. Let the blender run until everything is smooth.
• Pour the chocolate into small cups (you might need to let it cool a bit more before putting it into glasses - check the temperature!) and refrigerate for at least 2 hours.
• When ready to serve, whip the 1/4 cup cream with a little confectioners sugar and top each serving with a dollop (or pipe a rosette) and a few small colorful blossoms or a sprinkling of jimmies.