PETIT POT DE CREME RECIPES

PETITS POTS DE CRÈME AU CHOCOLAT| BBC GOOD FOOD SHOW

Petits Pots de Crème au Chocolat| BBC Good Food Show image

Provided by Michel Roux

Yield 8

Ingredients

Steps:

Preheat the oven to 180°C/Fan 160°C/Gas 4.

Whisk the eggs and yolks with the sugar until pale.

Bring the milk and cream to the boil before adding and stirring the chocolate.

Pass the custard through a sieve and pour into little pots or cups. Carefully remove all the froth from the tops and put on the lids or foil. Make a little hole in the foil tops, if using.

Place the pots in an ovenproof dish and pour in enough hot water to reach about a third of the way up the sides of the dish. Bake for about 30 minutes or until set, depending on the size. Smaller pots won’t take quite as long.

Traditionally these simple little sweets are served just as they are, but if you want to dress them up, pipe a little rosette of Chantilly Cream.

Photo credit: Cristian Barnett

POTS DE CREME RECIPE | REE DRUMMOND | FOOD NETWORK

Pots de Creme Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 to 10 servings

Number Of Ingredients 7

Ingredients

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

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