Milk-Chocolate Pots de Crème |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pot de creme ( pot of cream ) is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense. Ingredients:
10 ounces milk chocolate, finely chopped |
3 ounces bittersweet chocolate, finely chopped |
1 cup milk |
1 cup heavy cream |
1/4 cup sugar |
5 large egg yolks |
crčme fraîche and chocolate shavings, for garnish |
Directions:
1. In a large heatproof bowl, combine the milk and bittersweet chocolates.
2. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
3. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
4. Let the pots de crčme stand at room temperature for 15 minutes. Garnish with crčme fraîche and chocolate shavings; serve.
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