Pot De Creme
decadent and rich French dessert
what you need:
Equipment – 6 four-ounce Ramekins Ingredients – 6 ounces high-quality dark chocolate – 2 cups heavy cream – 4 egg yolks – 3 tablespoons granulated sugar – 1/8 teaspoon salt – 1/2 teaspoon vanilla extract
Chop the dark chocolate into small pieces using a sharp knife. Then put the chocolate in a large mixing bowl and set it aside. Note: you want the chocolate pieices to be very small.
Mix together the other ingredients.
In a saucepan, add the heavy cream, egg yolks, sugar, salt, and vanilla.
Put the saucepan over medium-high heat for about 6-7 minutes, constantly whisking, letting it come to a slight boil
Then quickly take it off the heat and pour it over the chopped chocolate, stirring briskly until the chocolate has completely melted.
Now pour the mixture through a fine-mesh sieve into a large spouted measuring cup. Pour it into each ramekin about 3/4 full.
Let them cool to room temperature, cover with plastic wrap, and then let them chill in the fridge for about 4 hours. Garnish with whIpped cream and serve.
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