Milk-Chocolate Pots de Crème

By Kplmrm

Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso is supersilky and dense.



ACTIVE: 20 MIN
TOTAL TIME: 2 HRS 30 MIN
SERVINGS: 8

Ingredients

• 10 ounces milk chocolate, finely chopped
• 3 ounces bittersweet chocolate, finely chopped
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup sugar
• 5 large egg yolks
• Crème fraîche and chocolate shavings, for garnish

Details

Adapted from foodandwine.com

Preparation

Step 1

1.In a large heatproof bowl, combine the milk and bittersweet chocolates.

2.In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.

3.Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.

4.Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.