Spicy Chocolate Pots De Creme With Bloody Butterscotch Recipes

CHOCOLATE POTS DE CREME

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.

BUTTERSCOTCH POTS DE CREME

Steps:

• Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
• Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
• Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
• Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
• Pour custard through a fine-mesh sieve into a 1-quart glass measure.
• Skim off any foam with a spoon.
• Divide custard among ramekins.
• Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
• Transfer ramekins to a rack with tongs and cool to warm or room temperature.
• Pots de crème will continue to set as they cool.
• Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.

BUTTERSCOTCH POTS DE CRèME

Steps:

• Put oven rack in middle position and preheat oven to 300°F.
• Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
• Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
• Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
• *Available at specialty foods shops and Dean & DeLuca (800-999-0306).

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.

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.

BUTTERSCOTCH POTS DE CRèME

Steps:

• Heat the oven to 300°F.
• In a large heatproof bowl, lightly whisk the egg yolks until smooth. Set aside.
• In a medium saucepan over medium-high heat, combine the cream, milk, and brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to simmer. Remove the pan from the heat, cover, and keep warm.
• In a medium saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil over high heat. Cook without stirring until the mixture becomes dark amber, swirling the pan if hot spots develop. Remove the pan from the heat and carefully add the Scotch whisky and 1/4 cup of the warm cream mixture, whisking until combined. Whisk in the remaining cream mixture.
• Whisk the caramel mixture into the egg yolks in a slow, steady stream. Stir in the vanilla, salt, and mace. Strain the custard through a fine strainer.
• Ladle the custard into 6 pot de crème pots or 4-ounce custard cups. Place the cups in a roasting pan and carefully fill the pan with enough hot water to reach halfway up their sides. Cover the pan with foil. Bake for 45 to 50 minutes, until the custards barely jiggle when shaken. Remove the roasting pan from the oven and remove the foil. Allow the custards to cool in the water to room temperature. Transfer the custards to the refrigerator and chill for at least 1 hour.

CHOCOLATE POTS DE CRèME (COOKING FOR 2)

Steps:

• Place chocolate chips, sugar, salt and vanilla in blender.
• In small microwavable bowl, microwave whipping cream uncovered on High, in 20-second increments, 1 to 2 minutes or until cream begins to boil. Pour hot cream into blender; cover and blend until smooth.
• Pour chocolate mixture into 2 small dessert bowls. Cover and refrigerate at least 2 hours until set and cold. Garnish with sweetened whipped cream and chocolate curls.