Pots de Creme are so indulgently delicious, that little porcelain pots were invented just for them. These dainty pots include a handle for easy manuevering, and a lid to prevent a skin from forming atop the custard. Although these little dishes make an impressive presentation, individual souffle dishes, ramekins or custard cups may also be used.
Recipe Courtesy of Cooking.com.
Nutrition Facts
6 servings
Facts per Serving
Calories: 326 Fat, Total: 20g Carbohydrates, Total: 35g
Cholesterol: 172mg Sodium: 89mg Protein: 6g
Fiber: 0g % Cal. from Fat: 55% % Cal. from Carbs: 43%
Cooking.com Tip: Pots de Creme are so indulgently delicious, that little porcelain pots were invented just for them. These dainty pots include a handle for easy manuevering, and a lid to prevent a skin from forming atop the custard. Although these little dishes make an impressive presentation, individual souffle dishes, ramekins or custard cups may also be used.
Product Recommendation
Mayfair & Jackson Set of 4 Ramekins, Red
Product Recommendation
Ingredients
- 2 cups half and half
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 4 large egg yolks
- 1/3 cup (packed) dark brown sugar
- 1/8 teaspoon coarse (kosher) salt
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Chocolate curls (optional)
Preparation
- 1 Position rack in bottom third of oven and preheat to 325ºF. Arrange six 3/4-cup ramekins or custard cups in a 13 x 9 x 2-inch metal baking pan.
- 2 Bring 1 cup half and half to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in remaining 1 cup half and half; cool to lukewarm.
- 3 Beat yolks, sugar and salt in medium bowl until well blended. Gradually whisk in chocolate mixture, then vanilla.
- 4 Strain custard into 4-cup glass measure. Pour custard into ramekins (about 1/2 cup each). Pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven; lay sheet of foil loosely over top of dishes.
- 5 Bake puddings until center is softly set, about 38 minutes. Remove pan from oven; cool puddings in water bath 1 hour. Refrigerate until cold, at least 3 hours. Then cover and keep refrigerated. (Can be made 2 days ahead. Keep refrigerated.)
- 6 Top puddings with whipped cream and chocolate curls, if desired, and serve.
- 7 NOTE: If using the pots de creme pots, divide the custard among 12 pots and reduce the cooking time.
