My favorite desserts are custard based which are dishes composed of a mixture of egg, milk, and cream. Pot de crèmes are custard based and are essentially the French version of the American pudding with the direct translation being pot of cream. Pot de Crème sounds so much fancier though doesn’t it?
Along with most desserts I like to make, pot de crèmes are very fast and easy and they make a big impression. I know I have also said this many times, but I like individual desserts-cupcakes, individual sized cakes, and anything in a ramekin. I love ramekins; I have about 100 of them. Don’t ask why, it’s become a sick obsession. In my own defense, I do entertain a lot….but probably not enough to justify that many ramekins.
So this recipe is very rich, I mean what else would you expect with cream, dark chocolate, espresso, and very little sugar. This will definitley fulfill that chocolate craving. If you love chocolate you will love this recipe.
Espresso Pot De Crème
Adapter from Gourmet
Ingredients
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/2 cups heavy cream
½ cup whole milk
1 1/2 instant-espresso powder
6 large egg yolks
2 tablespoons sugar
Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
Directions
1. Put oven rack in middle position and preheat oven to 300°F.
2. Put chocolate in a large heatproof bowl.
3. Bring cream, milk, espresso powder, and a pinch of salt just to a boil in a small saucepan. Keep mixing until all the espresso is dissolved.
4. Pour liquid over chocolate, and mix until smooth.
5. Whisk yolks, sugar, and a pinch of salt in a 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.
6. Poke several holes in a large sheet of tin foil. Divide custard among ramekins and place in a pan with sides high enough to fill half way up with ramekins with water. Fill pan carefully with water and cover tightly with foil. Bake until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
7. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, minimum 3 hours- overnight preferably.
Enjoy!
7 Comments
Your pics and recipe looks so delicious. Thanks for the post. I love the pots too!!
This recipe sounds and looks delicious. And I must say, I do love your little pots. I think ramekins are a pretty good thing to collect, frankly! I never buy them, but I’m constantly admiring them on other blogs and in the stores.
looks delicious — where can i find those ramekins?
I concur. Where did you find such adorable and brightly colored ramekins/Pot de crèmes? A quick google search does not show anything as adorable. Makes me want to start a collection!
Ladies, they’re called asa hot and Fresh. It’s my understanding that they are in the process or have been discontinued.
So how firm do these babies get after cooling? I’ve eaten several pots de creme in restaurants recently and all have been the consistency of pancake batter. Definitely not a baked custard texture.
You’re a Very talented photographer.
I do love my chocolate!