5-MINUTE WHITE CHOCOLATE POTS DE CRèME
These 5-minute white chocolate pots de crème are the BEST super quick make ahead dessert. They contain just 3 ingredients - white chocolate, water, and double cream, and really do take just 5 minutes to make! Add a few berries and some shortbread for a classy low maintenance dessert that impresses every time.
Provided by Helen
Categories Dessert
Time 1h5m
Number Of Ingredients 6
Steps:
- Break up the chocolate into a microwave-safe jug and melt it in the microwave in 30 second bursts (I find 90 seconds is about right).
- Slowly add the boiling water, stirring continuously.
- Stir in the cream.
- Pour the mixture into 4 ramekins, espresso cups or small dessert glasses. Cover with plastic wrap and refrigerate until you're ready to serve (at least a couple of hours).
- Serve with grated milk chocolate, berries and shortbread if you like.
Nutrition Facts : Calories 318 kcal, Carbohydrate 29 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 30 mg, Sodium 50 mg, Sugar 29 g, ServingSize 1 serving
WHITE CHOCOLATE POTS DU CREME
Steps:
- Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 degrees F., about 4 to 5 minutes. Evenly divide the mixture into 8 small pot de creme forms or glass custard cups. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines.
- Remove the seeds from 2 pomegranates and set aside. Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes. Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds.
- Recipe courtesy Emeril Lagasse, 2000
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks.
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
WHITE CHOCOLATE POT DE CREME
Aside from Creme Brulee, and Cheesecake of Any flavor. Pot de Creme is my favorite dessert....EVER. So after learning a pretty basic, and quite adaptable recipe last year in Culinary Class. I experimented a little. And with being a White Chocoholic, This seemed perfect....And it was. If you never had Pot de Creme, Think of it...
Provided by Anthony Nicometi Jr
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a mixing bowl, add egg yolks and sugar, and beat until light in color and at a ribbon stage.
- 2. In a sauce pot, add the Milk and Heavy cream, stir to combine and heat WITHOUT bringing to a boil.
- 3. Temper the hot milk into the egg mixture, by adding a little at a time, until you've added about half. Once half is tempered. Add the rest, and stir to combine.
- 4. Melt your white chocolate in the microwave at 20 second intervals. until all the way melted
- 5. Return the mix back to the sauce pot on a medium - low heat, cook and stir constantly for 5 -7 mins. again DO NOT BOIL.
- 6. Once 5 mins is over, add your melted chocolate and Vanilla extract and stir to combine thoroughly.
- 7. Poor into your Ramekins, tap the ramekins on a flat surface to remove any air bubbles. And refrigerate for at LEAST 4 hours
- 8. Remove and enjoy! Responsibly...Seriously...You will want all 4 to yourself. RESIST! ;)
LEMON AND WHITE CHOCOLATE POTS DE CREME
Provided by Giada De Laurentiis
Categories dessert
Time 4h6m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
- Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
- Garnish with fresh raspberries and serve.
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.
CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM
Categories Chocolate Dairy Egg Dessert Bake Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
- Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon White Chocolate Whipped Cream atop custards and serve.
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
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CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
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5/5 (24)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.
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