From Cleo Coyle: As a tribute to Bastille Day, I am delighted to share my way of making this classic French treat.
When I first discovered pots de crème, the clouds parted. I’d found pudding nirvana! This is not your average chocolate custard. It’s a rich, smooth, intensely satisfying chocolate experience. Best of all, it’s easy to make. Yes, this is one French dessert recipe where no special culinary skills are needed. If you can follow directions, you can make pots de crème.
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
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FYI...
This dessert, along with the modern gourmet philosophy of palate fatigue, plays a role in our 6th Coffeehouse Mystery. To learn more about our book, click here: French Pressed.
version of this recipe
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. ☕ See *Final Note at the end of this recipe for more suggestions on containers.
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 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.
☕ *FINAL NOTE: Before this recipe is baked
into custard, it will
give you about 4 cups of
liquid to divide evenly among your containers.
Authentic French pots de crème cups include tiny lids for each individual cup (click here to see or buy). The French cups are on the small side. My cups are on the large size! I use six stoneware coffee cups when I make this recipe. To serve, I set the coffee cups on a saucer, place raspberries on the side, and whipped cream on top.
In my photo (above), I show you several options for pots de crème containers. This is a very rich dessert, so if your cups or ramekins are on the large side (7-8 oz.), I’d advise you to divide the liquid custard mixture into at least six servings and use the extra space at the top of each cup for a generous dollop of whipped cream and/or shaved chocolate curls.
You can certainly use smaller containers, as well, which is more traditional. If you have 4-oz. cups or ramekins, for instance, then you can divide the mixture into 8 servings. A special dinner might be concluded with pots de crème served in espresso cups. Place the cups on their saucers and a bit of whipped cream on top
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. My recipe can be found by turning to the back of our 5th Coffeehouse Mystery Decaffeinated Corpse.
Happy Bastille Day!