Smores Pot De Crème Recipes

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POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

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

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 :

S'MORES POT DE CRèME



S'mores Pot De Crème image

Provided by William Norwich

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 cup heavy cream
1 cup half-and-half
5 tablespoons sugar
5 ounces bittersweet chocolate
6 egg yolks
1 tablespoon Cognac
1/2 cup graham cracker crumbs
About 24 minimarshmallows

Steps:

  • Preheat oven to 350 degrees. Place the cream, half-and-half and sugar in a medium saucepan, and warm over medium heat. Do not let the mixture boil.
  • Melt the chocolate slowly over warm water in a double boiler.
  • In a large bowl, beat the egg yolks lightly. Slowly whisk in the cream mixture. Add the warm chocolate and Cognac, stirring well. Strain the mixture through a fine sieve.
  • Fill 6 four-ounce ramekins with the mixture, and place them in a baking dish. Pour in enough hot water to come halfway up the sides of the ramekins. Cover tightly with foil, and bake for 30 minutes until the custards are just set. Remove the ramekins from the water bath and allow to cool.
  • Sprinkle the tops of the custards with the graham cracker crumbs. Toast the marshmallows under the broiler for a few seconds and place in the center of each ramekin.

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