Pots de Crème
By Chef_Frytz
Followed directions exactly and overcooked at just 30 mins. I used 3/4 cup ramekins, and filled only a bit over halfway. Ended up with only 6, so overcooking was a surprise. Since you cover while baking, it's hard to monitor. I should have checked at 20 or 25 minutes. I'll try something else next time, but for those who make this, I would definitely increase the liquid and check the baking at 20 minutes. Family liked the flavor, but the texture was more like mud than silky cream.
Ingredients
- 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 1 1/2 to 2 teaspoons instant-espresso powder*
- 6 large egg yolks
- 2 tablespoons sugar
- Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
- Garnish: bittersweet chocolate curls
Preparation
Step 1
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
(Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
*Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).
Cooks' notes:
·
Pots de crème can chill up to 2 days. ·