July 13, 2019

Chocolate Pots de Crème {David Lebovitz Recipe}


The top two reasons to make this recipe: 1.) You love rich, creamy chocolate desserts. In that case, this is the best choice! 2.) You just made Swiss meringue or Parisian macaroons and are wondering what to do with all of the leftover yolks. This recipe happily solves that problem.

A classic French pudding, "pot de crème" is literally translated as "pot of cream" because it is prepared in individual ceramic ramekins. You could also use glass jars for convenient storage. Covered jars are especially handy to take this dessert along to a summer picnic!

I followed the recipe from David Lebovitz' cookbook "Ready for Dessert" which calls for espresso powder. The link (below) to another David Lebovitz recipe for chocolate pot de crème is a simpler version, also a good option, but isn't quite as rich and chocolatey. 



Ingredients
100g (3.5 oz) bittersweet chocolate
1/2 cup of whole milk
1/2 cup of whipping cream
1 1/2 tablespoon sugar
1/2 teaspoon instant espresso powder
Pinch of salt
3 large egg yolks
1/2 teaspoon vanilla extract

Directions
1.) Preheat the oven to 350 degrees Fahrenheit. Set aside a deep baking pan with four to six ramekins (each with about 8 ounce capacity).
2.) Place the chocolate in a heatproof (glass or stainless-steel) bowl.
3.) In a saucepan, combine the milk, cream, espresso powder and salt; heat until the mixture is hot (before it begins simmering). 
4.) Pour milk-cream mixture over the chocolate and whisk until the chocolate is thoroughly melted. Allow to cool.
5.) When the milk-cream-chocolate mixture is tepid, incorporate the egg yolks and vanilla. Whisk until the custard mixture is smooth. 
6.) Transfer the custard mixture into a large measuring cup or pitcher with a spout. Pour an even amount into each of the ramekins (which are placed on the baking pan). 
7.) Fill the baking pan with warm water, reaching half the height of the ramekins' sides. Cover the baking pan with aluminum foil. Bake for around 35 minutes. You can tell the custards are done when the centers start to firm up but are still a little squishy. 

Serving Suggestions: Serve when slightly warm, at room temperature or chilled with a dollop of whipped cream. Chilled custards are the best for summer picnics! You may refrigerate the custards for a few days. 

Copyright © 2019, Lisa Alexander. All rights reserved. 

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