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
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.
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