Happy National Pots de Crème Day! Actually it was yesterday, August 27th. Because of Hurricane Laura and concerns about my family and friends, I postponed this post.
There was much destruction from south Louisiana to north Louisiana. Many are without power. Other neighborhoods have power, but have lost trees.
Our family and friends are in our thoughts and prayers. We are staying in touch with them.
Chocolate Pots de Crème is better than chocolate cake, chocolate mousse, brownies . . . and it’s so easy to make. Really!
Here’s the new recipe that I had been working on prior to the storm . . . Chocolate Pots de Crème.
Chocolate Pots de Crème
A classic, chocolate French dessert served in little cups . . . "pots of cream".
- 2 cups half-and-half
- 4 ounces semisweet chocolate
- 6 egg yolks
- 1/3 cup sugar
- 1/2 t. salt
- 1 t. vanilla extract
Topping: 1 cup heavy cream, 1/2 cup confectioners sugar and 1/2 teaspoon vanilla
In a heavy-bottomed saucepan set over medium heat, add the half-and-half. Heat just until tiny bubbles form around the edges of the pan, being careful not to boil.
In a double-boiler set over simmering (not boiling water), add the squares of chocolate. Heat, stirring occasionally, until the chocolate melts (about 8 minutes). Remove the top of the double-boiler, add the egg yolks and stir to combine. Stir in the sugar and salt.
Replace the top of the double-boiler over the simmering water. Gradually add the half-and-half to the chocolate mixture. Cook, stirring constantly, for about 5 minutes.
Set a fine-mesh sieve over a 4-cup Pyrex® measuring cups, pour the mixture through it.
Pour the mixture into six 6-ounce pots de crème cups. Place the cups in a water bath - a deep casserole filled the with hot water. Bake for 30 minutes. Cool.
Refrigerate until the mixture is set, about 4 hours.
Just before serving, dollop with whipped cream topping.
Topping: In a mixing bowl, beat the cream, sugar and vanilla until soft-peaks form with a hand-held mixer.