By the way, although the translation from the French is "pots of cream," I always think of it as pots of chocolate, mainly because it's the only flavor I make. :) That said, I give a few fun "variations" on the theme at the end of the recipe.
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
A Culinary Mystery Note...
This dessert, along with the modern gourmet philosophy of palate fatigue, played a role in the 6th entry of our long-running Coffeehouse Mystery series. To learn more, click here: French Pressed.
This dessert, along with the modern gourmet philosophy of palate fatigue, played a role in the 6th entry of our long-running Coffeehouse Mystery series. To learn more, click here: French Pressed.
French Pressed by Cleo Coyle
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version of this recipe that you can
print, save or share, click here.
☕ Chocolate Pots de Crème
by Cleo Coyle
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.
Authentic French pots de crème cups tend to be about 4 oz. in capacity and include tiny lids for each individual cup. This is a very rich dessert, and a small serving will satisfy most people. If you use 4-oz. cups or ramekins, then you can divide the mixture into 8 servings. Using espresso cups to serve is another fun idea. Place the cups on their saucers with a bit of whipped cream on top. For larger servings (that is, if your cups or ramekins are 7-8 oz.), I would advise dividing the liquid custard mixture into 6 servings (rather than 4), leaving room at the top for a generous dollop of whipped cream.
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)
1/2 cup confectioners’ sugar
1 tablespoon pure vanilla extract
1/8 teaspoon salt
whipped cream (as topping, optional)
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 they're 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 until smooth. The stirring will take one to two minutes.
Step 2: Beat the eggs - Using an electric mixer, beat the egg yolks well, for about 1 minute. Gradually mix in the sugar until smooth. Add the vanilla and the salt. Now gradually beat in the chocolate ganache that you made in Step 1.
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 (See my photos for reference.)
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 the pan with foil, seal ends, and pierce in several places so that steam can escape. Bake for about 25 to 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. Do not over cook. 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. Also note: 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 pan from the oven and the hot cups of chocolate from the pan. Let the chocolate cool to room temperature before placing in the fridge. After the chocolate cups come to room temperature, be sure to cover their tops with plastic wrap to prevent a skin from forming. The custards should be chilled at least 3 hours before serving. Top with a dollop of whipped cream (optional, of course, but delicious)!
☕ Variations? Oui!
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. Click here to see or buy a famous brand. Coffee syrup can also be made from scratch. Our recipe can be found by turning to the back of our 5th Coffeehouse Mystery Decaffeinated Corpse.
Step 2: Beat the eggs - Using an electric mixer, beat the egg yolks well, for about 1 minute. Gradually mix in the sugar until smooth. Add the vanilla and the salt. Now gradually beat in the chocolate ganache that you made in Step 1.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 (See my photos for reference.)
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 the pan with foil, seal ends, and pierce in several places so that steam can escape. Bake for about 25 to 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. Do not over cook. 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. Also note: 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 pan from the oven and the hot cups of chocolate from the pan. Let the chocolate cool to room temperature before placing in the fridge. After the chocolate cups come to room temperature, be sure to cover their tops with plastic wrap to prevent a skin from forming. The custards should be chilled at least 3 hours before serving. Top with a dollop of whipped cream (optional, of course, but delicious)!
☕ Variations? Oui!
Coffee syrup can be bought pre-made. Click here to see or buy a famous brand. Coffee syrup can also be made from scratch. Our recipe can be found by turning to the back of our 5th Coffeehouse Mystery Decaffeinated Corpse.
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