Double Deck Pot De Crème Recipes

NO-BAKE DOUBLE CHOCOLATE POTS DE CRèME

Steps:

• Have ready six 6-oz (180ml) ramekins (3-1/2" wide by 1-2/3" high) or other cups and make room in the fridge. (Small teacups, demitasse- this is not baked).
• Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl) and heat just until boiling. Once boiling, slide off the heat and whisk in the cocoa powder until smooth. Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth. Set aside to cool until warm and no longer hot.
• Pour the chocolate cream evenly into the ramekins or cups. Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way. Set aside until cooled to room temperature. Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
• Make ahead: The crèmes can be prepared and refrigerated for up to 4 days before serving. Finishing Touches: Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
• Mocha: add 1 tsp instant espresso powder along w/cocoa powder. Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
• Orange- add 2 tsp finely grated orange zest w/the cocoa powder. Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate. Stronger flavor- heat zest & cream, cover & let sit for 15 minutes. Strain if smooth texture is wanted.

POT DE CREME

Steps:

• Place rack in the center of the oven and preheat the oven to 375 degrees F.
• Melt the chocolate in a medium heatproof bowl set over gently simmering water. When the chocolate is almost melted, turn off the heat and let stand until completely melted.
• Meanwhile, in a medium saute pan, scald the cream and milk. Watch carefully as cream will boil over.
• In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved. Slowly whisk the hot cream mixture into the yolks. If you add the hot cream mixture too quickly, the egg yolks could cook and leave undesirable cooked egg particles.
• Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate. Whisk until well combined and smooth.
• Ladle the mixture into 6 (3/4-cup) ramekins. Line the bottom of a baking pan with a clean kitchen towel or paper towels. Place the filled ramekins in the baking dish on the towel. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the entire pan with aluminum foil and place in the oven. Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes. (Baking time will vary depending on depth and width of ramekins.) The center of the Pot de Cremes may still jiggle slightly when shaken, but that is okay, it will firm up as it chills.
• Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours.
• To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.
• Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally. Once melted, remove from the heat and cool to room temperature.
• Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks.

POTS DE CREME

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.