Potsdecreme Recipes

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.

POTS DE CREME

Steps:

• Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
• While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
• Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
• Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

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.

CHOCOLATE POTS DE CRèME

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.)

CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
• In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
• Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
• Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
• Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

VANILLA POT DE CREME

Steps:

• Preheat oven to 300°F Bring a kettle of water to a boil.
• Heat the cream in a small saucepan over medium heat. Split the vanilla bean in half lengthwise and scrape out the sticky seeds inside. Add the seeds and the shell to the cream. Heat until small bubbles form around the edge of the saucepan.
• Meanwhile, beat the egg yolks and sugar with an electric hand mixer on medium-high speed until pale and light, about 2 minutes.
• Add the vanilla extract to the hot cream. Remove and discard the shell of the vanilla bean. Whisking constantly, drizzle the hot cream into the egg yolks.
• Divide the custard among 4 ramekins. Place ramekins into a square baking dish. Pull out the rack of the oven and set the baking dish on it. Pour boiling water into baking dish until it comes halfway up the sides of the ramekins. Carefully slide the rack back into the oven and close the door; bake 30 minutes, until the center of each ramekin is barely set and wiggles slightly when shaken.
• Carefully move the baking dish to a rack and allow custards to cool to room temperature in the water bath. Cover each ramekin with plastic rap and refrigerate overnight. Serve cold with a dollop of barely-sweetened whipped cream.

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

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.

POT 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 8 hours or overnight. Garnish with whipped cream if desired.