Showing posts with label French Pressed. Show all posts
Showing posts with label French Pressed. Show all posts

Tuesday, March 6, 2012

Pots of Chocolate from Cleo Coyle


Cleo Coyle, who is searching
for new things to cover with
chocolate, is author of
The Coffeehouse Mysteries
When I first discovered pots de crème, the clouds parted, the sun appeared, I’d found pudding nirvana! This classic dessert may translate from French to English as "pots of cream," but I always think of it as pots of chocolate, mainly because it's the only flavor I make. :)


This is not your high school cafeteria’s chocolate custard. It’s a rich, smooth, sinfully satisfying experience. It’s also very easy to whip up. Like last week's classic egg custard, you need no special culinary skills to make this treat.







FYI...


This dessert, along with the modern gourmet philosophy of palate fatigue, plays a role in in my sixth Coffeehouse Mystery. To learn more about the book, click here: French Pressed





Cleo Coyle’s 
Chocolate Pots de Crème



To download this recipe in a free PDF that you can print, save, or share, click here.



Servings: This recipe will produce 4 cups of liquid to divide among your ramekins, custard cups, or ovenproof coffee cups. Consequently, depending on the size of your containers, this recipe will give you 6 to 8 servings.

Ingredients:

12 ounces of good quality semisweet chocolate chopped (or chips)
2 cups heavy cream
3/4 cup milk
6 egg yolks (extra large or jumbo size)
½ cup confectioners’ sugar
1 tablespoon pure vanilla extract
1/8 teaspoon salt

Step 1: Melt the chocolate - Preheat the oven to 300 degrees F. Put your chopped chocolate (or chips) in a metal or glass bowl. In a medium saucepan, heat the cream and milk until it’s just about to boil, but not yet boiling. Pour this hot liquid over your chocolate and let it sit for about a minute until the chocolate is softened. Then stir this mixture until it’s smooth. The stirring will take one to two minutes.



Step 2: Beat the eggs - Using an electric mixer, beat the eggs well, for about 1 minute. Gradually mix in sugar until smooth. Add vanilla and salt. Now gradually beat the chocolate mixture you made (in Step 1) into these egg yolks.


Step 3: Strain and pour into containers - Strain this custard through a fine-meshed sieve (I use a small metal colander). Pour the strained liquid into a container with a spout. This will make it easier to evenly divide the mixture among containers.


Step 4: Prepare for Baking - Place the cups in a shallow baking pan. Carefully fill the pan with boiling water until it reaches about halfway up the sides of the custard cups (or ramekins or ovenproof coffee cups).


Step 5: Cover and Bake - Cover pan with foil, seal ends, and pierce in several places so that steam can escape. Bake for about 25 - 35 minutes in the center of your 300 degree F. oven until the tops of the pots de crème look solid, but the custard still jiggles slightly when you shake it. Don’t worry; the custard will firm up as it cools.

Note on Cooking Time: The smaller your cups, the quicker your custard will set. The deeper your cups, however, the longer your custard will take to set. If your custard still has a liquid top after 35 minutes, then turn up the oven temperature to 325 degrees F. and bake another 10 minutes. (If you use cool or room temperature water, rather than boiling water for the water bath, the cooking process may take longer, as well.)

Step 6: Chill, baby! - Now carefully remove the hot pots from the oven and the hot pan and let them cool to room temperature before placing in the fridge. After they come to room temperature, make sure to cover these with plastic wrap to prevent a skin from forming. The custards should be chilled at least 3 hours before serving.


The photo above shows you the classic little French cups with lids that are traditionally used to make and serve pots de crèmeTo learn more, read the additional notes in the PDF version of my recipe by clicking here (this will download a free PDF doc for you).



VARIATIONS:



Because this is a classic French dessert, many versions exist in cookbooks and on the Internet. For variations on this basic recipe, reduce the vanilla to 2 teaspoons and add 2 tablespoons Kahlúa (or try dark rum, Grand Marnier, or coffee syrup).

Coffee syrup can be bought pre-made. It can also be made from scratch. My recipe can be found by clicking here or turning to the back of the fifth Coffeehouse Mystery Decaffeinated Corpse.


For many more ideas on variations
for French pots de crème,
click here and have fun! There are some wonderful ideas there.



******************


Eat with joy!


~ Cleo Coyle, author of


To get more of my recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com




The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

Friday, October 9, 2009

VOTE FOR YOUR FAVORITE CELEBRITY CHEF!




Do you have a Favorite
Celebrity Chef?

Vote below and hit poll results to see how others have voted. If you don't see your favorite chef in the list below, you can vote "other" and leave a comment here or on my We
b site's messsage board at CoffeehouseMystery.com...
Read the post below the poll for links to
some of our favorite RECIPES!
and
hotlinks to "rock star"
chef tours (per Wall Street Journal).




Did you know that chef’s are the new rock stars? The Wall Street Journal declared it this week in a huge article. I laughed when I saw it because this is far from news to me. I made this point in fiction two years ago...

In my mystey French Pressed, the twenty-year-old daughter of my amateur sleuth (Clare Cosi) became completely infatuated with a “rock star” chef with whom she was interning--to her detriment since murder was involved.

The real news to me in the Journal article was the fact that these celebrity chefs are now going on live tours, just like rock stars. Click on the chef’s name below for more info. If they have a live appearance coming up, I hot linked to a place where you can find out more and order tickets. And I hope you enjoy my little vision of the Rock Star Chef Family Thanksgiving below...


CLEO'S CELEBRITY CHEF
FAMILY THANKSGIVING

(Just pretend I actually had an ounce of artistic ability and drew the following as a cartoon with little word balloons...)



Alton Brown (tour hotlink)

My brainy big brother
“Pass the mashed potatoes, Alton. No, I don't actually need the metric conversion on that...but thanks.”





Guy Fieri (tour hotlink)
My wild and crazy little brother
“Holla, Guy! Did you know Jenn’s husband invented a salsa recipe with tequila? I thought you’d be impressed.”




Paula Deen (tour hotlink)

My funny, adorable auntie
“Oh, boy! Can we fry that too? And have you checked out Riley's baked Garlic Cheese Grits recipe (click here)?"




Tony Bourdain (tour hotlink)
The bad boy neighbor
“Gotta light, baby? You’ve inspired me to take up smoking again. Better yet, how about I mix you up a sexy Raspberry Lemon Drop martini a la Julie Hyzie?”




Emeril Lagasse (tour hotlink)
My jolly, loveable uncle
“After we go apple picking Saturday, can you show me how to make a brioche? I'll trade you Krista's recipe for Danish Apple Cake."




Rachel Ray
My bubbly, adorable sister
“Tomorrow night! Popping popcorn in rosemary oil then drooling over Jason Statham in Transporter 6."




Giada De Laurentiis
My sweet but too-thin fashionista sister.
“I’m in for Black Friday. We’ll shop, dish, have a latte, and workout. But then you better eat something, sweetie, I’m worried about you. I know what you'll love--Avery's "Hungry Girl" bacon shrimp & cheese kabob, under 200 calories.”




Ina Garten
My down-to-earth, knowledgeable older sister
“Super, Ina, one last thing? How long do you braise the beef in red wine?”





Tyler Florence
The cute boy next door
“Hi Tyler, can I borrow a cup of sugar? And that tagine of lamb you just took out of the oven? Thanks! I'll swap you my own recipe for holiday pernil: Puerto Rican Style Roasted Pork Shoulder.”



Gordon Ramsay
The hot English neighbor

“Thumbs up on the real gravy and Yorkshire pudding, Gordo, but you’ve just got to stop with the farm animal butchery segments.” (And if you’ve never seen this man’s BBC show, The F Word, forget you just read that.)



So who is your favorite rock star chef? Take the poll at the top of the blog and then click to see the results and find out what your fellow Mystery Lovers' Kitchen fans think. If I've missed your favorite chef, just write him (or her) in -- you can add a comment below or hop over to the Message Board at my Web site http://www.coffeehousemystery.com/.





Cheers!


~Cleo Coyle
author of The Coffeehouse Mysteries

To download my latest free recipes or find out more about my nationally bestselling series of culinary mysteries, visit my official Web site: CoffeehouseMystery.com...





www.CoffeehouseMystery.com/
"Where coffee and crime are always brewing..."


A FINAL TIP FROM CLEO:
Sign up at my
Web site for my free seasonal E-newsletter and you'll be entered automatically in my weekly FREE COFFEE DRAWINGS-- just a way for me share my latest "Coffee Picks" with my readers and Web site's visitors.