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.
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.
WHITE CHOCOLATE-MINT POTS DE CRèME WITH CANDY CANE BRITTLE
Provided by Mindy Segal
Categories Milk/Cream Chocolate Dessert Bake Christmas Kid-Friendly Mint Winter Christmas Eve Ramekin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For pots de crème:
- Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
- Preheat oven to 325°F. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Remove from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.
- Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.
- Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
- For white chocolate ganache:
- Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.
- For candy cane brittle:
- Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
- Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.
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WHITE-CHOCOLATE POTS DE CREME RECIPE | MYRECIPES
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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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