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
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 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.
LIGHTER CHOCOLATE POTS DE CREME
These individual baked puddings are perfect for parties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Line a shallow baking pan with a cloth towel, and set aside. Place cocoa powder in a medium mixing bowl. In another bowl, combine skim milk and evaporated milk. Slowly whisk about 3 tablespoons milk mixture into cocoa powder until it forms a thick paste. Whisk in remaining milk mixture until thoroughly combined, and set aside.
- In a large bowl, combine eggs, egg white, granulated sugar, and salt, and whisk together until thoroughly combined. Whisk in cocoa-milk mixture until completely combined. Divide the mixture among six 3-ounce pot de creme molds or six 3-ounce ramekins, and place in the prepared baking pan; fill the baking pan halfway with hot water. Transfer to the oven to bake until the puddings are set and leave no residue on your finger when lightly touched, about 25 minutes. Remove the baking pan from the oven, then remove the puddings from the water bath. Transfer the puddings to a wire rack, and let cool 20 to 30 minutes. When ready to serve, dust the puddings with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 64 g, Cholesterol 72 g, Fat 3 g, Protein 5 g, Sodium 134 g
CHOCOLATE POTS DE CRèME
These pots de crème are ridiculously easy and ridiculously good. Don't despair if you don't have eight 4-ounce ramekins; you can use a variety of teacups, prep bowls, or even canning jars of any size. You can also make these a few days ahead of time if you like. Just be sure to wrap them tightly in plastic and remove any particularly stinky items from the refrigerator (chocolate is prone to absorbing neighboring odors).
Yield MAKES 8
Number Of Ingredients 8
Steps:
- Put the chocolate in a medium heatproof bowl and set aside.
- Combine the cream, half-and-half, salt, and 3 tablespoons of the sugar in a medium saucepan and put over medium-high heat. Cook, stirring occasionally, just until it starts to approach a simmer, about 4 minutes-you'll know it's ready when small bubbles appear around the edge of the pan. Remove from the heat.
- Combine the egg yolks and the remaining 3 tablespoons sugar in a medium bowl, and whisk until combined and smooth. Whisking the eggs constantly, slowly pour in about 1 cup of the milk mixture. Then pour the yolk mixture into the pan, whisking constantly until smooth.
- Put the pan over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture is thick and about the consistency of a pureed soup, 2 to 3 minutes.
- Pour the cream mixture over the chopped chocolate and let stand for 3 to 5 minutes. Then slowly and gently stir with a whisk-try not to incorporate any air. When smooth, add the vanilla extract and stir again to blend. Pour the mixture through a fine strainer into a large-lipped measuring cup.
- Divide evenly into eight 4-ounce cups or ramekins and refrigerate, uncovered. After 2 hours, cover with plastic wrap and refrigerate for at least 4 hours longer.
- To serve, let the ramekins come to room temperature (about 30 minutes) and then top with the whipped cream and shaved chocolate.
- The type of chocolate you use has a significant impact on the flavor and texture of this luscious dessert. With bittersweet chocolate (60 to 65 percent cacao), the pots will be intensely chocolaty and almost truffle-like; using semisweet chocolate (around 52 percent cacao) yields a sweeter, mellower, more pudding-like treat.
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WHITE CHOCOLATE POTS DE CRèME RECIPE BY EMERIL LAGASSE
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3.5/5 (4)Estimated Reading Time 2 minsServings 6Calories 331 per serving
- Heat the cream in a small saucepan over medium heat just until it begins to simmer. Remove the pan from the heat and add the chocolate, the vanilla pod (cut in half to fit if necessary), and the vanilla seeds. Let steep for at least 10 minutes.
- Remove the vanilla bean (set it aside for another use or discard it), and whisk the cream mixture to blend it well.
- In a small heat-proof mixing bowl, whisk the sugar and egg yolks together until the yolks are pale yellow and frothy.
- Slowly whisk the cream mixture into the egg yolks. Whisk continuously until combined. Strain the mixture through a fine-mesh sieve into another bowl. Divide the mixture equally among six 1/2-cup ramekins.
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- Combine 1/4 cup milk and white chocolate in a small bowl. Combine 1-1/4 cups milk, sugar, and salt in a medium saucepan over medium heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 3 minutes).
- Combine egg white and eggs in a bowl, stirring well with a whisk. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Stir in white-chocolate mixture and vanilla. Remove from heat. Pour into 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 25 minutes or until a knife inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Top custards with berries.
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