Sneak Peek from our Soon To Be Published Ebook: French-Mex Pots de Creme{0}

Here’s a free recipe from our soon to be published Valentine’s Day Recipe ebook. 

This traditional, thick, rich custard is made with cream, eggs and chocolate and is served in the dish in which it is baked.  Instead of sticking to the traditional recipe, however, I’ve added a little spice and heat for this Valentine’s Day dessert.  Starting with the traditional recipe, I’ve added a touch of cinnamon, black pepper and a hint of chili powder, adding a little fire to this rich dessert.

1 C Half & Half

¼ tsp. cinnamon

Dash black pepper

1/8 tsp. chili powder

3 oz. semisweet chocolate, finely chopped

3 egg yolks

1 Tbl. sugar

1 tsp. vanilla

  1.  Preheat oven to 3250.
  2. Place the chocolate in a bowl over a hot water bath.  Allow the chocolate to melt over hot, not boiling water.  The chocolate does not need to be completely melted.
  3. Place the half & half and spices in a saucepan.  Bring to a simmer.
  4. Meanwhile, use a whisk to beat the yolks with the sugar and vanilla until slightly thickened.
  5. Whisk the hot Half & Half into the chocolate.  Stir until the chocolate is completely melted.
  6. Whisk the hot chocolate mixture into the eggs, being careful to not whip a lot of bubbles into the mixture.
  7. Pour through a fine mesh strainer or sieve into the individual jars or ramekins.  Use a spoon to remove any foam from the surface.
  8. Place the ramekins into a baking pan.  Fill the baking dish with simmering water to reach half way up the sides of the ramekins.  Cover the pan with foil and poke several holes in the foil.
  9. Bake  for approximately 25 – 30 minutes.  Half way through baking,  lift the foil and check the water.  It should be just below a simmer.  If the water boils, drop the temperature of the water by adding a few ice cubes to the water.  Adjust the oven temperature slightly lower.  If the pots de crème is baked at too hot of a temperature, it might separate when it cools. The pots de crème is done when it has puffed slightly, but is still jiggly in the center, and the sides have just set.
  10. Remove from the hot water, allow to cool to room temperature, then refrigerate several hours until completely chilled.  The pots de crème will firm up when cold.  Serve cold.

This recipe will yield 2 6 oz. servings.

By admin Category: Recipe