CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
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.
CLASSIC FRENCH CHOCOLATE POTS DE CRèME
Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don't receive nearly as much love as crème brulées do - but if you go to France, it's a whole different story. The French love their dairy products: yogurts of all kinds and what we call the "crèmes desserts". If you ever visit a French supermarket, you will assuredly stumble on our entire refrigerated aisle(s) devoted to yogurts, fromages blancs, flans, mousses, faisselles and all kinds of custards and heavenly pots de crèmes. When...
Provided by Audrey
Categories Chocolate
Time 30m
Yield 6
Number Of Ingredients 1
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.
Nutrition Facts : Calories 200, Fat 20 grams
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
- In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
- Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
- Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams
CHOCOLATE AND COFFEE POTS DE CREME
Steps:
- Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
- Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
- Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
- Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving
BUTTERSCOTCH POTS DE CRèME
Provided by M. J. Adams
Categories Milk/Cream Egg Dessert Bake Kid-Friendly Vanilla Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
- Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
- *Available at specialty foods shops and Dean & DeLuca (800-999-0306).
CHOCOLATE POTS DE CREME
This recipe is from "The New James Beard Cookbook" and is being posted in response to a request.
Provided by taylortwo
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put heavy cream in top of a double boiler.
- Add sugar.
- Place over boiling water and scald (i.e., heat almost to boiling).
- Remove from heat and add chocolate and stir until completely melted.
- Beat egg yolks and gradually beat them into the hot chocolate cream mixture.
- Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes).
- Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size).
- When cool, place in refrigerator to chill before serving.
Nutrition Facts : Calories 618.7, Fat 46.7, SaturatedFat 27.6, Cholesterol 299, Sodium 39.1, Carbohydrate 44.5, Fiber 3.4, Sugar 35.4, Protein 6.3
BUTTERSCOTCH POTS DE CREME
These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.
Provided by Mysterygirl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
- Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
- Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- Skim off any foam with a spoon.
- Divide custard among ramekins.
- Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
- Transfer ramekins to a rack with tongs and cool to warm or room temperature.
- Pots de crème will continue to set as they cool.
- Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Nutrition Facts : Calories 292.8, Fat 25, SaturatedFat 14.8, Cholesterol 221.4, Sodium 128.8, Carbohydrate 15, Sugar 13, Protein 3
More about "chocolate and butterscotch pots de crÈme recipes"
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
From daringgourmet.com
5/5 (18)Total Time 10 minsCategory DessertCalories 467 per serving
- Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
- Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- Let the pots de creme sit at room temperature for about 10 minutes before serving.Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
CHOCOLATE POTS DE CRèME | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BUTTERSCOTCH CHOCOLATE POTS DE CREME | TASTY KITCHEN: …
From tastykitchen.com
SALTED BUTTERSCOTCH POT DE CREME - GEMMA’S BIGGER …
From biggerbolderbaking.com
BUTTERSCOTCH POTS DE CRèME RECIPE FROM JESSICA SEINFELD
From jessicaseinfeld.com
CHOCOLATE POTS-DE-CRèME WITH OLD BAY MERINGUE …
From peteandgerrys.com
CHOCOLATE POTS DE CREME - EASY DECADENT RECIPE
From hearthandvine.com
BEST CHOCOLATE POTS DE CRèME RECIPE - DELISH
From delish.com
Cuisine FrenchServings 4-6Occupation Contributing Recipe DeveloperTotal Time 3 hrs
BUTTERSCOTCH POTS DE CRèME » HUMMINGBIRD HIGH
From hummingbirdhigh.com
BUTTERSCOTCH CHOCOLATE POTS DE CREME | RECIPE | POT DE CREME, …
From pinterest.com
BUTTERSCOTCH POTS DE CREME - PARSLEY AND ICING
From parsleyandicing.com
BLACK-BOTTOMED BUTTERSCOTCH POTS DE CREME – RECIPES NETWORK
From recipenet.org
SPICY CHOCOLATE POTS DE CREME WITH BLOODY BUTTERSCOTCH
From recipenet.org
BUTTERSCOTCH POTS DE CREME RECIPE | MYRECIPES
From myrecipes.com
BUTTERSCOTCH POTS DE CREME - SUGARHERO
From sugarhero.com
BUTTERSCOTCH POT DE CREME | BAKERS ROYALE
From bakersroyale.com
CHOCOLATE AND BUTTERSCOTCH POTS DE CRèME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE POTS DE CRèME USING INSTANT POT • BYTES AND YUM
From bytesandyum.com
BUTTERSCOTCH POT DE CREME RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
CHOCOLATE POT DE CRèME RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BUTTERSCOTCH POTS DE CREME IN 5 MINUTES - LYNDA MAKARA
From lyndamakara.com
CHOCOLATE POTS DE CRèME - A RICH, SILKY CHOCOLATE CUSTARD FOR TWO!
From thatskinnychickcanbake.com
CHOCOLATE POTS DE CRèME - EASY RECIPE} WILD THISTLE KITCHEN
From wildthistlekitchen.com
CHOCOLATE POTS DE CRèME | RICARDO
From ricardocuisine.com
CHOCOLATE POTS DE CRèME - DEL'S COOKING TWIST
From delscookingtwist.com
RECIPE: BUTTERSCOTCH POT DE CRèME - FOOD NEWS
From foodnewsnews.com
RICH, CREAMY BUTTERSCOTCH POT DE CRèME - SIMMER + SAUCE
From simmerandsauce.com
EASY CHOCOLATE POTS DE CRèME RECIPE (NO-BAKE!) - AVERIE COOKS
From averiecooks.com
BUTTERSCOTCH POTS DE CRèME - RECIPES - ANSON MILLS
From ansonmills.com
HOW TO MAKE FRENCH CHOCOLATE POTS DE CRèME - FOOD NOUVEAU
From foodnouveau.com
CHOCOLATE | CHILLED DESSERTS, SWEET RECIPES, POT DE CREME
From pinterest.ca
BUTTERSCOTCH POTS DE CRèME | VERY BEST BAKING
From verybestbaking.com
BUTTERSCOTCH POTS DE CRèME WITH CARAMEL SAUCE - 0 | MYRECIPES
From myrecipes.com
CHOCOLATE POTS DE CRèME: 2 WAYS - THE MARBLE KITCHEN
From themarblekitchen.com
DARK CHOCOLATE POTS DE CREME - THE COZY PLUM
From thecozyplum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love