CREME DE FRESH RECIPES

EASY POTS DE CREME RECIPE | ALLRECIPES

Easy Pots de Creme Recipe | Allrecipes image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories French Recipes

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, CarbohydrateContent 29.6 g, CholesterolContent 165.7 mg, FatContent 24.5 g, FiberContent 2.7 g, ProteinContent 5 g, SaturatedFatContent 14.5 g, SodiumContent 94.9 mg, SugarContent 23.9 g

CHOCOLATE POTS DE CRèME RECIPE | EPICURIOUS

Chocolate Pots de Crème Recipe | Epicurious image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

Steps:

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

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