Pots de Creme

Pots de Creme
Serves 8
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Total Time
15 min
Total Time
15 min
502 calories
34 g
208 g
39 g
5 g
23 g
139 g
119 g
26 g
0 g
14 g
Nutrition Facts
Serving Size
139g
Servings
8
Amount Per Serving
Calories 502
Calories from Fat 342
% Daily Value *
Total Fat 39g
59%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 208mg
69%
Sodium 119mg
5%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
10%
Sugars 26g
Protein 5g
Vitamin A
23%
Vitamin C
1%
Calcium
10%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 oz bittersweet chocolate
  2. 5 large egg yolks
  3. 5 tbsp sugar
  4. 1/4 tsp salt
  5. 1 1/2 cups heavy cream
  6. 3/4 cup half-and-half
  7. 1/2 tsp instant espresso powder
  8. 1 tbsp vanilla extract
Whipped cream
  1. 1/2 cup heavy cream
  2. 2 tsp sugar
  3. 1/2 tsp vanilla extract
Instructions
  1. Place the chocolate in a large glass bowl and set a fine-mesh strainer over the bowl. Set aside.
  2. In the bowl of a stand mixer, whisk egg yolks, sugar and salt until combined. Add cream and half-and-half, and whisk a bit more, just until combined. Transfer the mix in a medium sauce pan and cook over medium-low heat, stirring constantly with a wooden spoon, until it starts to thicken and get silky. This can take a few minutes, and if you have a thermometer, the custard should reach about 175 to 180 degrees F. Don't let the custard start simmering, otherwise it's overcooked.
  3. Immediately pour the custard through the strainer over the chocolate. Let the mix stand over the chocolate for a couple of minutes, melting it. Add the espresso powder and vanilla. Using your wooden spoon, gently mix the the custard and the chocolate until everything is melted, and turns into a smooth and dark chocolate custard.
  4. Divide the mixture evenly into 8 tiny ramekins. I used 4 small cups (like in the photo), but those have to be shared. It may not look like much, but the custard is very rich and filling. Let the pots de creme cool to room temperature, then move them into the fridge. Chill at least a couple of hours, but once you're ready to serve them, let them sit at room temperature for about 10-30 minutes, so they're not totally cool. You can keep them refrigerated for up to 3 days, if they last that long.
  5. You can top them with whipped cream. Just whip the heavy cream, sugar and vanilla extract for a few minutes, until you get whipped cream. Dollop each pot de creme with a couple of tablespoons of whipped cream, and chocolate shavings.
beta
calories
502
fat
39g
protein
5g
carbs
34g
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