About Us saturday chef recipe

Chocolate Pot au Crème

Original date aired: May 7th, 2011

Overview

This rich delicious chocolate dessert is easy to prepare and will become a family favourite.


Ingredients

6 oz               fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups      heavy cream
2/3 cup          whole milk
6 large           egg yolks
2 Tb               sugar

Garnish: Whip Cream & Chocolate Curls


Directions

Put oven rack in middle position and preheat oven to 300°F.

Put chocolate in a heatproof bowl. Bring cream, milk, and a pinch of salt just to a boil in a small heavy saucepan, 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.)  Cover and chill until cold, at least 3 hours.  

Servings: 8

 

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