Pots de Creme is a French dessert custard. The term also refers to the cups traditionally used to hold the dessert (we love a fun fact.) Fact is, you can use ramekins, espresso cups or even shot glasses for this chocolate goodness. We employ our signature one-two punch using two extracts in this recipe. The combo of Mexican Vanilla Extract and Pure Chocolate Extract really coax the flavors from the chocolate. A little dessert with big wow factor!
1 1/2 cups whole milk | |
1/2 cup heavy cream | |
6 egg yolks | |
6 oz Mexican Chocolate,* finely chopped | |
6 oz bittersweet chocolate, finely chopped | |
1/4 tsp [Baker's Salt] | |
1 tsp Pure Mexican Vanilla Extract | |
1 tsp Pure Chocolate Extract | |
For the Whipped Cream: | |
1 cup heavy cream | |
2 Tbl Vanilla Bean Powder | |
Ceylon Cinnamon for garnish |
1. | In a bowl, beat the egg yolks until they are lightened in color. Set aside. |
2. | In a saucepan, scald the milk and heavy cream - when you see bubbles forming around the edge and the liquid getting ready to simmer, you're there. Beat spoonfuls of the hot milk/cream mixture into the egg yolks very slowly in order to temper the eggs. This is bringing the eggs up to temperature slowly so that they don't scramble. |
3. | For the Whipped Cream, whisk together the heavy cream and Vanilla Powder until thick and creamy. Garnish the chilled Pots de Creme with the whipped cream and a dusting of Ceylon Cinnamon. |
4. | Switch to a wooden spoon, and cook the egg, milk/cream mixture over low heat, stirring constantly, until the mixture thickens - about two minutes. |
5. | Pour into Pots de Creme cups or individual serving dishes. Refrigerate for six hours or overnight. |
6. | *Mexican Chocolate is used to make a hot beverage. It's a combination of chocolate, coarse sugar, cinnamon, spices and sometimes nuts. It comes in scored 3 or 6 oz disks or bars that can be broken into "tablets" for making Mexican Hot Chocolate. We used Nestle's Abuelita brand. |
Leave a Reply