Coconut Pots De Crème Recipes

POTS DE CREME

Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

Ingredients

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

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.

CHOCOLATE POTS DE CREME

Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

Ingredients

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

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.

POTS DE CREME

Pots de Creme image

Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 large egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts :

CHOCOLATE COCONUT POTS DE CREME

Chocolate Coconut Pots De Creme image

This is the world's best dessert. I think I've been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen. More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination...until now. It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it. From: http://voraciouseats.com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/

Provided by Cake Baker

Categories Dessert

Time 5h10m

Yield 1/2 cup servings, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can coconut milk
5 ounces dark chocolate, I prefer mine to be sweet, not too bitter (Can use more)
2 tablespoons agave nectar
1/2 teaspoon vanilla essence
1 pinch cinnamon
1 pinch nutmeg

Steps:

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
* I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!

Nutrition Facts : Calories 549.1, Fat 35.5, SaturatedFat 27.5, Sodium 45.9, Carbohydrate 65.8, Fiber 6.1, Sugar 53.8, Protein 5.8

COCONUT POTS DE CRèME

Coconut Pots De Crème image

Make and share this Coconut Pots De Crème recipe from Food.com.

Provided by Julie Bs Hive

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 cups heavy cream
1 vanilla bean, split in half
1 cup Coco Lopez (coconut cream)
2 cups fresh coconut
10 egg yolks

Steps:

Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated.
Strain the liquid into a pitcher. Fold in the fresh coconut. Place eight (3/4 cup) pot de creme cups or ramekins in a roasting pan. Fill the cups or ramekins to the rim with the custard.
Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake @ 300 for 1 to 1 1/2 hours or until set.
Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.

Nutrition Facts : Calories 614, Fat 62.4, SaturatedFat 41, Cholesterol 399, Sodium 76.9, Carbohydrate 10.1, Fiber 2.6, Sugar 3.8, Protein 7.1

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