It seems like a bazillion years ago that I woke up at 4:30 am to bake for the masses. Still dark and foggy outside, I would settle into my cramped work space in the boulange kitchen. Rubbing the sleepiness from my eyes, I’d sip my coffee, which dangled on an metal shelf over head. I was very careful not to drip any on the pastries below. In those wee hours, I’d often pour this rich chocolate custard in small, antique French yogurt glasses. For a perfectionist, it was very satisfying.
The patrons would line up on Saturday morning and purchase these little treasures of thick, rich, chocolatey heaven. I envisioned them serving them at a dinner party that evening or maybe feeding them to their little children as a special treat on the car ride home. It excites me to think about what people look like, or say, or how they serve the food I make for them.
Am I boring you today? I’m just feeling nostalgic.
I make this recipe only once or twice a year. Although, my family would like the refrigerator to be stocked with little jars of them.
Pot De Crème looks intimidating. I promise you it’s not. I’ve given great instructions!
Pot De Crème….sounds pretentious. It is.
Who cares.? It’s fabulous.
PS. my glass jars are Yoplait’s “Qui” yogurt containers. I’ve seen them at many grocery stores. The kids peeled off the stickers. We saved and washed them. Voila.
Chocolate Pot De Crème
- 12 Extra Large Egg Yolks
- 3/4 Cups Sugar
- 3 Cups Heavy Cream
- 1/2 Vanilla Bean sliced down the middle and scraped.
- 1/4 tsp. Salt
- 4 ounces Semisweet Chocolate finely chopped, approximately 2/3 cup
- 4 ounces Bittersweet Chocolate finely chopped, approximately 2/3 cup
In a small bowl whisk together the egg yolks and sugar.
In a small saucepan add the heavy cream, salt, and vanilla bean with the scrapings.
On medium high heat, bring the cream to a slight simmer. Until it is just about to boil. (this is called a scald).
Vigorously whisk 1 cup of the scalded cream to the egg yolk/sugar until combined. You are now "tempering" the two mixtures together.
Whisking vigorously, add the tempered egg/sugar/scald mixture to the remaining scalded cream.
Remove the Vanilla bean.
Add the chopped chocolate to the cream and whisk gently until the chocolate melts completely and the mixture is very smooth.
Transfer the mixture to a bowl that has a lip for pouring or a small pitcher(easier).
( PRO-TIP ~ Pour the custard through a fine mesh sieve before pouring to remove any eggy bits ~ but this is not necessary)
Allow the custard to cool slightly, and pour custard evenly into the ramekins or cups.
Refrigerate until the custard is completely set, approximately 3 hours.
Serve chilled with a dollop of cream, or good course sea salt and olive oil.