Chocolate pots de crème recipe
This easy dessert fits the just-looking-for-something-little-and-sweet demand. These are little pots of cream custard, basically, either had with a little spoon as a sneaky afternoon snack, or served with proud pomp and ceremony after a special occasion dinner. Not crazy about chocolate? You can leave it out altogether. Add a few drops of vanilla extract instead, or even a small, strong shot of espresso coffee.
Ingredients
- 250 ml pouring (whipping) cream
- 375 ml milk
- 150 g good-quality dark chocolate, roughly chopped
- 1 vanilla pod, or 1 tsp vanilla extract
- 1 tbsp caster (superfi ne) sugar
- 4 free-range egg yolks
- 1 free-range egg
- 1 handful of brandy snaps or sweet wafers, to serve
- 8.8 fl oz pouring (whipping) cream
- 13.2 fl oz milk
- 5.3 oz good-quality dark chocolate, roughly chopped
- 1 vanilla pod, or 1 tsp vanilla extract
- 1 tbsp caster (superfi ne) sugar
- 4 free-range egg yolks
- 1 free-range egg
- 1 handful of brandy snaps or sweet wafers, to serve
- 1.1 cups pouring (whipping) cream
- 1.6 cups milk
- 5.3 oz good-quality dark chocolate, roughly chopped
- 1 vanilla pod, or 1 tsp vanilla extract
- 1 tbsp caster (superfi ne) sugar
- 4 free-range egg yolks
- 1 free-range egg
- 1 handful of brandy snaps or sweet wafers, to serve
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Preheat oven to 150°C (300°F).
- In a small saucepan, slowly bring cream, milk, chocolate, vanilla and sugar to scalding point (not yet simmering), stirring gently until chocolate has melted. Remove from heat.
- Beat egg yolks and egg lightly in a bowl until combined, then pour into scalded cream mixture. Mix together well, then pour into a jug.
- Pour mixture carefully into six 1/2 cup (125 ml/4 fl oz) individual heatproof dishes. Place them in a roasting tin, then pour in enough hot water to come three-quarters of the way up the sides of pots. Cover roasting tin with a lid or foil.
- Transfer to oven and cook until custards have set, which could take 20–40 minutes, depending on thickness of pots.
- Turn oven off, then leave pots in oven to cool for 30 minutes.
- Lift pots out of roasting tin, removing lid or foil quickly so that no water falls into creams. Leave to cool completely.
- Once cooled, cover with plastic wrap and store in refrigerator until ready to serve. Serve with a crisp dessert biscuit, such as a brandy snap or sweet wafer.
Recipes and images taken from After Toast by Kate Gibbs (£14.99), published by Allen and Unwin.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature